Lemon meringue cake
Ingredients
1 jar of lemon butter
Meringue ingredients
4 egg whites
¼ cup sugar
1/4 tspn of cream if tartar
Method
Create mud cake mix as per packet directions and pour into a lined 8” tin.
Bake for 50 to 60 mins at 160 degrees.
Allow to cool and chill in the fridge for 2 hours before removing from the tin.
Trim the top off of your cake and make a slight dip.
Spread as much lemon butter as you like on your cake.
Meringue
Separate the eggs then beat the egg whites until stiff.
Add cream of tartar then gradually add sugar until glossy & stiff.
Layer your meringue on top of the lemon butter making some pretty waves & peaks.
Bake at 175 degrees for 12 to 15 mins or until the meringue is light brown.
Store in the fridge.
Serve with a big dollop of whipped cream
