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Recipe by olive magazine

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1. To make the curd, put the sugar, eggs and zest in a pan and whisk together. Keep whisking over a very low heat until the sugar has dissolved. Add a little lemon juice to the cornflour to create a paste and add to the saucepan with the remaining lemon juice and butter. Keep whisking over a low heat until the curd thickens. Stir in the vanilla seeds, transfer to a bowl and put a sheet of clingfilm directly over the surface. Cool.
2. Lightly oil and line the base of a 25cm spring form cake tin with baking parchment. Heat the oven to 180C/fan 160C/gas 4. To make the cake, whisk the eggs and caster sugar together with electric beaters for at least 5 minutes, until very thick and pale. Sift the flour over and fold in carefully with the lemon zest, retaining as much air as possible. Spoon into the tin and smooth the surface. Bake for 30 minutes until golden, risen and springy on top. Leave to sit for 5 minutes then remove from the tin and cool completely on a wire rack.
3. Turn the oven up to 200C/fan 180C/gas 6. Put the cake base on a baking sheet and spread the lemon curd over the top. Make the meringue by whisking the egg whites with half the sugar until stiff peaks form. Add the remaining sugar and the cream of tartar and whisk again until very stiff. Spread the meringue over the cake to cover the curd completely (make sure the meringue forms a seal around the edge of the cake). Cook for about 8 minutes, until the meringue is tinged with golden brown. Cool for 10 minutes then chill for an hour before serving.

Per serving

303 kcalories, protein 6.3g, carbohydrate 57.8g, fat 6.8 g, saturated fat 2.8g, fibre 0.3g, salt 0.47 g

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• rosie

  16 February 2008

  rosie rated this recipe

  

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• Nex

  22 February 2008

  Nex commented on this recipe

  Brilliant success! Just don't try to make the meringue without an electric mix, it takes forever :)

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• Nex

  22 February 2008

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• Nicola

  25 February 2008

  Nicola rated and commented on this recipe

  

  Really enjoyed taking my time and making this cake on a Sunday afternoon. Delicious and impressive.

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• doshis

  17 May 2008

  doshis commented on this recipe

  this was a lovely cake i made it for my great granghildren they loved it

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• aliceme23

  28 May 2008

  aliceme23 commented on this recipe

  Blimmin amazing, my friend hugged me when I took it out of the fridge!

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• aliceme23

  28 May 2008

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• Angela Boyd

  18 June 2008

  Angela Boyd rated and commented on this recipe

  

  Yum Yum Yum!!!!!!!!! Fab cake very easy to make. I did cheat and used a jar of lemon curd!!!

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Ingredients

LEMON CURD

• 220g caster sugar
• 3 eggs
• 4 lemons , juiced, plus finely grated of 1
• 1 tbsp cornflour
• 40g butter
• 1 tsp vanilla bean paste or extract, or seeds from 1 vanilla pod

CAKE

• 4 eggs
• 100g caster sugar
• 100g self-raising flour
• 1 lemon , finely grated zest

MERINGUE

• 4 egg white
• 250g caster sugar
• ½ tsp cream of tartar (look in the baking section of supermarkets)

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Difficulty and servings

Serves 12

Preperation and cooking times

Ready in 1½ hours plus cooling and chilling

Ingredients

LEMON CURD

• 220g caster sugar
• 3 eggs
• 4 lemons , juiced, plus finely grated of 1
• 1 tbsp cornflour
• 40g butter
• 1 tsp vanilla bean paste or extract, or seeds from 1 vanilla pod

CAKE

• 4 eggs
• 100g caster sugar
• 100g self-raising flour
• 1 lemon , finely grated zest

MERINGUE

• 4 egg white
• 250g caster sugar
• ½ tsp cream of tartar (look in the baking section of supermarkets)

Per serving

303 kcalories, protein 6.3g, carbohydrate 57.8g, fat 6.8 g, saturated fat 2.8g, fibre 0.3g, salt 0.47 g

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