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Lemon meringue sheet cake recipe

Lemon meringue sheet cake recipe

26 ratings

Created by The Tesco Real Food team

A 'sheet cake' is a type of cake that's made in a baking tray. This citrusy version is topped with swirls of lemon curd and crumbled meringue for a twist on classic lemon meringue pie. It even has an indulgent white chocolate buttercream spread on top, which perfectly complements the bitterness from the lemon. See method

  • Serves 9
  • Takes 1 hr 5 mins plus cooling
  • 568 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 170g unsalted butter, softened, plus extra to grease
  • 2 lemons, zested
  • 170g caster sugar
  • 3 medium eggs, at room temperature, lightly beaten
  • 170g self-raising flour
  • 2 tbsp milk​
  • 1 tbsp lemon extract (optional)

For the topping

  • 50g white chocolate, broken into chunks
  • 100g unsalted butter, softened
  • 200g icing sugar
  • ½ tsp vanilla extract
  • 4 tbsp Tesco Finest zesty lemon curd
  • 15g meringue nests, crumbled
  • ½ lemon, zested
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    2375kj
    568kcal     28%

  • Fat

    31g 44%

  • Saturates

    19g 94%

  • Sugars

    53g 59%

  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 67g Protein 5.4g Fibre 0.8g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20 x 20 x 5cm deep baking tray with butter and baking paper.
  2. In a large bowl, zest the lemons directly over the sugar. Beat with an electric whisk for 1 min until the sugar is pale yellow and a sandy consistency. Add the butter and whisk for 4-5 mins until very pale and fluffy. Gradually add the eggs in 3 additions, whisking in 1 tbsp flour with each addition to prevent the mixture from splitting. Whisk in the remaining flour, followed by the milk and lemon extract. Spoon the batter into the prepared tin, pushing it into the edges and smooth the top with the back of a spoon to create an even layer.
  3. Bake on the middle-shelf of the oven for 25-30 mins until golden, risen and a skewer comes out cleanly when inserted in the middle. Cool in the tin for 10 mins before transferring to a wire rack to cool completely.
  4. Meanwhile, make the white chocolate frosting. Melt the chocolate in a bowl set over a pan of gently simmering water for roughly 4-5 mins. Set aside to cool. Whisk the butter and icing sugar together for 5 mins until very pale and fluffy, then stir through 1 tbsp freshly boiled water, the vanilla extract and cooled white chocolate until evenly combined. Smooth the icing over the top of the cooled cake. Top with small teaspoons of lemon curd, then swirl it through the icing to give a rippled effect. Sprinkle over the meringue and lemon zest.
  5. Store in an airtight container at room temperature for up to 5 days.

See more Baking recipes

Freezing and defrosting guidelines

Freeze sponge only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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