Lemon cake with lemon curd, meringue and lemon cream
Layered sponge, shards of meringue, lemon cream and lemon curd - a spectacular celebration of all things lemon.
Equipment and preparation: you will need two baking trays lined with silicone mats, a large food processor with a whisk attachment and a 20cm/8in square cake tin.
For the meringue
For the lemon slices
- 2 lemons, thinly sliced and slices cut into quarters
For the lemon cake
- 350g/12oz butter, softened, plus extra for greasing
- 350g/12oz caster sugar
- 4 lemons, zested, plus juice of 2 lemons
- 6 free-range eggs
- 3 tsp baking powder
- 300g/10½oz self-raising flour