Name: Lemon meringue cakes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: Lemon curd; 125 gram butter, softened; 2 teaspoon finely grated lemon rind; 2 eggs; Coconut cakes; 1/3 cup (80ml) milk; 3/4 cup (60g) desiccated coconut; 1 1/4 cup (185g) self-raising flour; 4 egg yolks; 1/3 cup (75g) caster (superfine) sugar; 2 teaspoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; 45 gram butter; Coconut meringue; 4 egg whites; 1 cup (220g) caster (superfine) sugar; 1 cup (80g) desiccated coconut, chopped finely

Ingredients

Lemon curd

125 gram butter, softened

2 teaspoon finely grated lemon rind

2 eggs

Coconut cakes

1/3 cup (80ml) milk

3/4 cup (60g) desiccated coconut

1 1/4 cup (185g) self-raising flour

4 egg yolks

1/3 cup (75g) caster (superfine) sugar

2 teaspoon finely grated lemon rind

1/4 cup (60ml) lemon juice

45 gram butter

Coconut meringue

4 egg whites

1 cup (220g) caster (superfine) sugar

1 cup (80g) desiccated coconut, chopped finely

Method

1.Make lemon curd. Combine butter, lemon rind, sugar and eggs in 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 180°C/350°F. Line 12-hole (¹/³-cup/80ml) muffin pan with paper cases.

3.Beat butter, rind, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in milk and coconut, then sifted flour. Divide mixture into paper cases, smooth surface.

4.Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.

5.Meanwhile, increase oven temperature to 220°C/425°F.

6.Cut a 2cm (¾ inch) deep hole in the centre of each cold cake, fill with curd, discard cake tops.

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

8.Spoon meringue into a piping bag fitted with a 1cm (½ inch) plain tube. Pipe meringue onto cake tops, place cakes on oven tray. 8 Bake in oven 5 minutes or until meringue is browned lightly.

This recipe also makes 6 texas muffins (¾-cup/180ml), bake about 25 minutes.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%