Tuesday, 14 June 2011

Lemon Meringue Cakes

I'm probably assuming you all think I have an obsession with lemon flavours by now! Well I do like the taste and I rather like anything with a citrus flavour to it. Theses cakes I've made so many times but keep forgetting to share them with you, they are fairly easy probably the only thing that may turn the beginner chef away is the amount of bowls that you will need to use. In saying that they are really worth the effort though and just to see the pleasure on my loved ones faces was enough for me!!

If you like Lemon Meringue Pie well this is very much the same but without the crusty bottom, instead it's a beautiful moist lemon flavoured coconut cake. I usually make them as little mini cupcakes, but have done both to show you what they look like. I rather like the mini ones the best as the big ones could be served as a dessert on it's own. (Well Mr M would probably inhale one of the big ones in the blink of an eye)

I have even made them before without the Meringue top. I just cut a cute little top hat out of the top and spooned some curd inside and sat it back on top of the curd and dusted them with icing sugar....they still looked and tasted moreish!!! These will impress your friends.

Coconut lemon cake:
125g butter, softened
2 teaspoons finely grated lemon rind (You will need another 2 teaspoons for the curd - used 3 lemons)
2/3 cup (150g) caster sugar
2 eggs
1/3 cup (80ml) milk
3/4 cup (60g) desiccated coconut
1 1/4 cups (185g) self-raising flour

Lemon Curd:
4 egg yolks
1/3 cup (75g) caster sugar
2 teaspoons finely grated lemon rind
1/4 cup (60ml) lemon juice
40g butter

Coconut Meringue:
4 egg whites
1 cup (220g) caster sugar
1 1/3 cups (95g) shredded coconut, chopped finely


1.Make the Lemon Curd
Combine ingredients in a small heatproof bowl over small saucepan of simmering water, stirring constantly, until mixture thickens slightly and coats the back of a spoon.



Remove from heat. Cover tightly and refrigerate curd until cold.
2 Preheat oven to moderate (180 degrees/ 160 degrees fan-forced). Line a 6 hole Texas or 12- hole standard muffin pan with paper cases.

3 Beat butter, rind, sugar and eggs in a small bowl with electric mixer until light and fluffy.

4 Stir in milk and coconut, then sifted flour. Divide mixture among cases, smooth surface.
5 Bake large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool. Increase oven to hot.
6 Cut a deep hole in the centre of each cake, fill with curd.

7 Make coconut meringue. Beat egg whites in a small bowl with electric mixer until soft peaks form, gradually add sugar, beating until sugar dissolves. Fold in coconut.

Spoon into a piping bag fitted with a plain tube (about 1cm wide), pipe meringue on top of each cake, place cakes on oven tray. Bake in hot oven 5 minutes or until meringue is browned lightly.

Enjoy!! M x

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