Lemon Meringue Cake With Passionfruit Ice Cream
Recipe rating
4.84 out of 5 based on 1875 reviews
Description
Delicious Lemon Meringue Cake With Passionfruit Ice Cream using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 60 min. Enjoy!
Raw Ingredients
Plain Flour Caster Sugar Egg Whites Lemons Tbsp Lemon Juice Cream Tartar Tsp Salt Egg Yolks Caster Sugar Lemons Juice Oz Lemons Butter Passion Fruit Cream Vanilla Extract
Ingredients With Quantity
- 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
Directions
- 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.
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