Ingredients

The following ingredients have 4 Servings
  • 2 eggs
  • 1 cup sugar
  • 1 cup thickened cream
  • 1 1/2 cups plain flour
  • 4 tsp baking powder
  • 3 lemons juiced
  • 75 g butter
  • 1/2 cup sugar
  • 1 egg
  • 3 egg yolks
  • 3 egg whites

Instruction

  • Preheat oven to 160C and line a 6 hole muffin tray with cafe style muffin wraps. Alternatively, use 6 x 1 cup ramekins, greased well.
  • Cream sugar and eggs. Whisk in cream until sugar is dissolved and mixture is thick and smooth.
  • Stir in sifted flour and baking powder.
  • Evenly distribute mixture into tray and bake for 25-30 minutes.
  • Remove from tray and allow to cool.
  • Lemon syrup filling: Heat the lemon juice and butter in a pan until bubbling.
  • Add the sugar and eggs, whisking vigorously to prevent eggs cooking quickly and becoming lumpy. Continue to whisk until mixture thickens slightly.
  • Remove from heat when texture is glossy and slightly thickened.
  • Cut a hole in the centre of each cake and scoop out some of the cake mixture, retaining a portion for the lid. Pour in the lemon mixture and replace the lid.
  • Meringue: Use a dry mixing bowl and electric beaters to beat the egg whites until soft peaks form. Add the sugar a little at a time, waiting for the sugar to dissolve before adding more.
  • Continue to beat until the mixture is glossy and holds a firm peak.
  • Using a piping bag or a tablespoon, put the meringue onto the top of each cake.
  • Brown with a kitchen blow torch or alternatively, place under the grill for a minute or two until golden.