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