Decadent lemon cakes with runny lemon centres and topped with meringue. Impressive dessert to serve guests. It is a twist on a similar recipe used in the Masterchef TV series.
Ingredients
- 2 eggs
- 1 cup sugar
- 1 cup thickened cream
- 1 1/2 cups plain flour
- 4 tsp baking powder
Lemon syrup filling
- 3 lemons juiced
- 75 g butter
- 1/2 cup sugar
- 1 egg
- 3 egg yolks
Meringue topping
- 3 egg whites
- 1/2 cup sugar
Method
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Step 1Preheat oven to 160C and line a 6 hole muffin tray with cafe style muffin wraps. Alternatively, use 6 x 1 cup ramekins, greased well.
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Step 2Cream sugar and eggs. Whisk in cream until sugar is dissolved and mixture is thick and smooth.
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Step 3Stir in sifted flour and baking powder.
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Step 4Evenly distribute mixture into tray and bake for 25-30 minutes.
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Step 5Remove from tray and allow to cool.
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Step 6Lemon syrup filling: Heat the lemon juice and butter in a pan until bubbling.
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Step 7Add the sugar and eggs, whisking vigorously to prevent eggs cooking quickly and becoming lumpy. Continue to whisk until mixture thickens slightly.
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Step 8Remove from heat when texture is glossy and slightly thickened.
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Step 9Cut a hole in the centre of each cake and scoop out some of the cake mixture, retaining a portion for the lid. Pour in the lemon mixture and replace the lid.
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Step 10Meringue: Use a dry mixing bowl and electric beaters to beat the egg whites until soft peaks form. Add the sugar a little at a time, waiting for the sugar to dissolve before adding more.
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Step 11Continue to beat until the mixture is glossy and holds a firm peak.
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Step 12Using a piping bag or a tablespoon, put the meringue onto the top of each cake.
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Step 13Brown with a kitchen blow torch or alternatively, place under the grill for a minute or two until golden.
Equipment
- 1 6-hole muffin pan
- 1 electric beaters
Recipe Reviews (3)
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