Lemon meringue lam­ing­tons

Go for gold this Aus­tralia Day and dish up lam­ing­tons with a dif­fer­ence – our tangy ‘lem­ing­tons’!

taste.com.au - - THIS MONTH -

makes 12 | prep 30 mins (+ 30 mins set­ting time) | cook­ing 10 mins

1 x 450g pkt dou­ble un­filled sponge cake slab 450g (3 cups) ic­ing sugar mix­ture 125ml ( 12 ⁄ cup) hot wa­ter 2 tbs fresh lemon juice 3-4 drops yel­low food colour­ing (op­tional) 195g (3 cups) shred­ded co­conut 350g jar lemon curd

meringue but­ter­cream

2 egg whites 100g ( 12 ⁄ cup) caster sugar 200g but­ter, chopped, at room tem­per­a­ture

1 Use a small ser­rated knife to re­move the brown crust from the sponge slabs. Cut each slab into 6 even pieces. 2 Sift the ic­ing sugar into a bowl and add the hot wa­ter and lemon juice. Stir un­til smooth. Add the food colour­ing, if us­ing, to tint the ic­ing a pale yel­low colour. 3 Spread the co­conut over a plate. Use 2 forks to dip a piece of cake in the ic­ing mix­ture to coat. Tap forks on side of bowl to re­move ex­cess. Roll in co­conut, pat­ting to coat. Place on a wire rack. Re­peat with re­main­ing sponge pieces, ic­ing mix­ture and co­conut. Set aside for 30 min­utes to set. 4 For the meringue but­ter­cream, com­bine the egg whites and sugar in a heat­proof bowl. Place bowl over a saucepan of sim­mer­ing wa­ter, mak­ing sure it doesn’t touch the wa­ter. Use a bal­loon whisk to whisk for 8 min­utes or un­til sugar dis­solves and mix­ture reaches 70°C on a cook’s ther­mome­ter. Trans­fer mix­ture to a clean bowl. Use elec­tric beat­ers to beat for 5 min­utes or un­til firm peaks form and mix­ture is al­most at room tem­per­a­ture. Add but­ter, a few pieces at a time, beat­ing well af­ter each ad­di­tion un­til the mix­ture is thick and smooth. Place in the fridge for 5 min­utes to firm slightly. 5 Use a small ser­rated knife to cut lam­ing­tons in half hor­i­zon­tally. Spread the lam­ing­ton bases with lemon curd. Spoon but­ter­cream into a pip­ing bag fit­ted with a 1cm noz­zle. Pipe the but­ter­cream on top of the lemon curd in rows. Cover with the lam­ing­ton tops and serve im­me­di­ately.

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