Lemon Meringue Cake With Passionfruit Ice Cream
Lemon Meringue Cake With Passionfruit Ice Cream
A practical Lemon Meringue Cake With Passionfruit Ice Cream recipe with measured ingredients and a step-by-step method. Ready in about 60 minutes.
Total time: 60 minutes
Ingredients
- 125G/4 1/2Oz Plain Flour
- 300G/10 1/2Oz Caster Sugar
- 10 Large Free-Range Egg Whites
- 2 Large Lemons, Grated Zest Only
- 1 Tbsp Lemon Juice
- 1 Tsp Cream Of Tartar
- 1/2 Tsp Salt
- 10 Large Free-Range Egg Yolks
- 400G/14Oz Caster Sugar
- 4 Large Lemons, Juice Only (Approximately 200Ml/7Fl Oz)
- 2 Large Lemons, Grated Zest Only
- 175G/6Oz Unsalted Butter, Cubed
- 2 Passion Fruit
- 300Ml/10Fl Oz Whipping Cream
- 1/2 Tsp Vanilla Extract
Method
- Grease a 7 inch springform cake pan. Line bottom and sides with baking paper. Preheat oven to 200 f place egg whites, lemon zest, lemon juice and tartar in large mixing bowl. Whisk egg whites with salt until soft peaks form. Gradually beat in sugar until stiff but not dry. Fold 1/3 of egg white mixture into batter fold in remainder. Spread batter in pan.
- Bake for 20 minutes or until golden brown. Turn oven off and leave cake inside for 1 hour.
- Beat egg yolks, caster sugar, juice and zest in a saucepan until well combined. Cook over low heat until thick. Gently whisk in butter and passion fruit pulp. Cook for 5 minutes or until mixture thickens slightly. Transfer to bowl. Stir in cream and vanilla. Chill until cold.