Lemon meringue cake recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook, 1 hr to cool
  • 447 calories / serving
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Grease and line a 7inch springform square cake tin with nonstick baking paper. Place the chocolate in a large heatproof bowl and sit over a saucepan of gently simmering water.

Stir until just melted, then remove from the heat and add the lemon juice, extract of lemon and chopped meringue.

Fold gently to mix well then spoon into the lined cake tin.

Chill for 1 hour until set. When ready to serve, turn out from the tin and cut into square portions. Serve stacked in presentation boxes.

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  • Ingredients

  • 4 meringue nests, chopped
  • 300g white chocolate, roughly chopped
  • 50ml lemon juice
  • 1tsp extract of lemon
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  • Energy 1871kj 447kcal 22%
  • Fat 23.1g 33%
  • Saturates 13.8g 69%
  • Sugars 56.2g 62%
  • Salt 0.3g 4%

of the reference intake
Carbohydrate 56.3g Protein 6.7g Fibre 0g


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