Louise cake meets lemon merangue pie in this stroke of light, delightful genius.
Base:
110g butter (softened)
1/2 Cup white sugar
2 egg yolks
Zest of 1 small lemon (or half a big one)
2 Cups flour
1 and 1/4 teaspoons baking powder
Filling:
about 1/2 Cup lemon curd
Topping:
3 egg whites
2/3 Cup sugar
1 Cup dessicated coconut
Base first:
Cream the butter and sugar, then add the egg yolks.
Chuck in the lemon zest and then the flour and baking powder and mix until it's like bread crumbs.
Bake at 150C for 15 - 17 minutes depending on your oven.
Filling:
Just pour and spread the curd till it covers the base evenly.
Top:
Beat the egg whites until they're nearly done then slowly add the sugar and keep beating until you get the 'stiff peaks' effect.
Fold in the coconut.
should there be more to this recipe? The 'top' needs to be cooked to get the merangue doesnt it?
Posted by pineapplesensei, 30/09/2012 12:35am (9 months ago)
