MEMORABLE MERINGUES

Easy Lemon Meringue Cake Serves 8 to 10, Prep and Cook: 1 hour, 25 mins

470g packet Green’s Smooth

Lemon Cake mix

420g tub lemon curd

MERINGUE

4 egg whites, at room

temperature

1 cup caster sugar

1 Invert the base of a 21cm springform pan (base measures 20cm). Grease and line base and side with baking paper, extending paper 4cm above pan edge.

2 Prepare cake mix according to packet directions. Spoon into prepared pan. Smooth over top. Reserve icing sachet for another use.

3 Stir ¹⁄³ cup curd in a small bowl until smooth. Dollop level teaspoons only (or it will sink) randomly over cake batter. Don’t stir. Place pan on an oven tray.

4 Cook in a moderately slow oven (160C) for about 45 to 50 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand cake in pan while making meringue. Increase oven temperature to hot (200C).

5 To make meringue, beat egg whites in the small bowl of an electric mixer until frothy. With motor operating, gradually add sugar, 1 tblsp at a time, beating well after each addition. Beat on high speed for a further 5 to 8 minutes, or until sugar is dissolved and meringue is smooth and glossy.

6 Spoon over warm cake in pan, creating peaks with the back of spoon.

7 Cook in hot oven (200C) for about 10 minutes, or until meringue is evenly browned. Remove. Cool in pan until room temperature.

8 Meanwhile, make sauce. Place remaining curd (about 1 cup) and ¼ cup water in a saucepan. Stir over a medium heat until combined. Bring to boil. Cool slightly.

9 Remove side of pan. Transfer cake to a serving plate. Serve with warm sauce.