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Lemon meringue cake recipe
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Just four ingredients is all you need for these sweet lemon meringue bars. Crushed meringues are stirred into white chocolate with a hit of lemon for an easy treat to make with kids, or wrap up and give as a simple edible gift. See method
Ingredients
- 4 meringue nests, chopped
- 300g white chocolate, roughly chopped
- 50ml lemon juice
- 1tsp extract of lemon
Each serving contains
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Energy
1870kj
447kcal
22%
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Fat
23g
33%
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Saturates
14g
69%
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Sugars
56g
62%
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Salt
0.3g
4%
of the reference intake
Carbohydrate 56.3g
Protein 6.7g
Fibre 0g
Method
- 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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