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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

Preheat oven to 160C
grease 6 hole muffin tray or use 6 x 1 cup ramekins
Cream sugar and eggs.
Whisk in cream until sugar is dissolved and mixture is thick and smooth. Stir in sifted flour & baking powder.
Evenly distribute mixture into tray bake for 25-30 minutes.
Remove from tray and allow to cool.
Cut a hole in the centre of each cake
scoop out some of the cake mixture, retaining a portion for the lid.
Pour in the lemon mixture and replace the lid.

Lemon syrup filling:
Heat the lemon juice and butter in a pan
Add sugar and eggs, whisking vigorously to prevent eggs cooking quickly. Continue to whisk until mixture thickens
Remove from heat when texture is glossy and slightly thickened.

Use elec beater to beat the egg whites until soft peaks form. Add the sugar a little at a time, wait for the sugar to dissolve before adding more.
Continue to beat until the mixture is glossy and holds a firm peak.
Using a piping bag or a tablespoon, place meringue onto the top of each cake.
Brown by placing under the grill for a minute or two until golden.

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