SPANISH LEMON MERINGUE CAKE
This lemon meringue cake comes from helena’s great-grandmother. her family love it so much that everyone stakes their claim straight after it comes out of the oven so they do not miss out.
HANDS-ON: 25 mins BAKE: 25 mins SERVES 10
You will need: 20cm round, loose-bottomed cake tin, greased, then lined (base and sides) with baking paper
250g digestive biscuits
110g unsalted butter, melted
5 eggs, separated
550g condensed milk
Juice of 5 lemons
75g caster sugar
HEAT the biscuits the oven in a to food 200c/fan processor 180c/400f/gas to fine crumbs. 6. Remove 2 tablespoons of the crumbs and set aside. Add the melted butter to the crumbs in the food processor and blitz for a few seconds more until combined. Transfer the buttery biscuit mixture to the prepared tin and use the back of a spoon to press it down firmly and evenly all the way to the edges of the tin to give an even base. Place the egg yolks in a medium bowl. Using a balloon whisk, whisk in the condensed milk until fully
incorporated. Then, slowly whisk in the lemon juice until combined. Pour the mixture on top of the biscuit base. Now place the egg whites in a clean, grease-free bowl and beat with an electric hand whisk to stiff peaks. Whisk in the sugar, 1 tablespoon at a time, until the mixture forms a thick and glossy meringue. Spoon the meringue on top of the lemony layer in the tin. Sprinkle the reserved biscuit mixture on top of the meringue and bake the lemon meringue cake for about 25 minutes, until the top is golden brown. Leave to cool in the tin for 30 minutes, then move it to the fridge to cool completely. When you’re ready to serve, release the cake from the tin, remove the baking paper and serve in slices.