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After my adventure with white Pavlova I wanted to try something else with a meringue.  Browsing through the Internet I found this recipe on Nigella’s website. Looked pretty easy so decided to make it. I also had the chance to prepare a home-made lemon curd. All in all the result is really light, lemonish and perfectly balanced in taste.

Recipe cited from Nigella’s website:


125 g soft, unsalted butter

4 eggs, separated

300 g plus 1 tsp sugar

100 g flour

25 g cornstarch

1 tsp baking powder

½ tsp baking soda

zest of 1 lemon

4 tsp lemon juice

2 tsp milk

½ tsp cream of tartar (or 1 and ½ tsp of lemon juice)

150 ml double cream

150 g lemon curd

Preheat the oven to 200°C. Line and butter two 21-22 cm tins.

Mix the egg yolks, 100g of the sugar, the butter, flour, cornstarch, baking powder, baking soda and lemon zest. Add the lemon juice and milk and mix again.

Divide the mixture between the prepared tins. Spread with a rubber spatula until smooth.

Whisk the egg whites and cream of tartar (or lemon juice) until peaks form and then slowly whisk in 200g of sugar. Divide the whisked whites between the two sponge-filled tins, pouring or, more accurately, spreading the meringue straight on top of the cake batter.

Smooth one flat with a metal spatula and with the back of a spoon, peak the other and sprinkle 1 teaspoon sugar over the peaks.

Put the tins into the oven for 20–25 minutes. With a cake-tester, pierce the cake that has the flat meringue topping to check it’s cooked all through. (It will have risen now but will fall back flattish later.) No sponge mixture should stick to the tester. Remove both cakes to a wire rack and let cool completely in the tins.

Unmold the flat-topped one on to a cake stand or plate, meringue side down.

Whisk the double cream until thick but not stiff and set aside. Spread the flat sponge surface of the flat cake with the lemon curd and then spatula over the cream and top with the remaining cake, bronze-peaked meringue uppermost.

Lemon curd recipe:

juice and zest of three lemons
2 yolks and 2 whole eggs
1 tbsp cornstarch
200 g sugar
1 tbsp extra virgin olive oil ( very light)

Mix all the ingredients, except oil, in a thick bottomed pan and stir constantly, at low heat, until boiling. After that it must boil for another two minutes (if the mixture is not smooth, you can blend it to remove all the lumps). Heat again until boiling and add extra virgin oil. Stir very well and pot the hot mixture. Keep refrigerated for maximum one week.