Dairy Free Lemon Meringue Cake Recipes

THE BEST EVER DAIRY FREE / VEGAN LEMON CAKE

Steps:

• Line the base of both cake tins and preheat your oven to 180°C/Fan 170°C.
• Mix the lemon juice into the milk. Melt the dairy free spread in a bowl in the microwave in 10 second blasts.
• Mix together the flour, caster sugar, baking powder and bicarbonate of soda in a bowl. Then pour in the milk, melted spread and lemon zest. Mix until smooth.
• Divide between the two lined tins and bake in the lower half of the oven for 15-20 mins. Leave in the tins for 10 mins then remove and cool completely on a rack.
• Beat together the dairy free spread, icing sugar and lemon juice until light, fluffy and smooth. (About 3 minutes)
• Place a cake layer on a cake stand/serving plate. Load a piping bag with a star nozzle, pipe dots round the edge of the cake then fill the middle. (No one will see that bit so don't worry if it's not neat!)
• Spread the vegan lemon curd onto the bottom of the other cake layer then place it on top.
• Spread a thin layer of frosting over the top then decorate the edge with more piped dots to finish.

DAIRY FREE LEMON MERINGUE CAKE RECIPE

Steps:

• For the lemon curd: Beat the whole eggs, yolks and cornflour together in a large bowl and place to one side. Put the dairy-free spread in a saucepan over a medium heat, stirring until it starts to melt. Add the lemon zest, juice, sugar and salt. Keep stirring constantly until the spread has all melted and the sugar has dissolved. Strain through a sieve into another pan or large bowl and return the strained liquid to the pan over a low-medium heat.
• Pour in the beaten egg mixture in a slow, steady stream, whisking constantly to combine. Keep whisking until the mixture has the consistency of thick custard.
• Remove from the heat. Leave to cool completely then pour into a sterilised jar and seal. Store in the fridge (it will last for 1 week).
• For the cake: Preheat the oven to 180C/gas mark 4. Using an electric whisk, or the paddle attachment of a stand mixer, beat the dairy-free spread with the sugar until pale and fluffy. Whisk in the eggs, one at a time, alternating each with 1 tablespoon of the flour and whisking to combine. Mix in the lemon zest, juice and soya or almond milk. Fold in the remaining sifted flour, the ground almonds and baking powder using a large metal spoon.
• Spoon the batter into the prepared tin and bake for 1 hour-1 hour15 minutes. To test whether the cake is cooked all the way through, pop a wooden stick (kebab stick is perfect!) into the centre and push all the way down. If it is sticky when removed then the cake will need more time, and if a few crumbs stick to the sides then the cake is ready to come out.
• Leave the cake in the tin for 5 minutes, then remove from the tin and transfer to a wire rack to cool completely. When the cake is completely cool, cut horizontally into equal thirds using a bread knife (rounded tip is best) or a cake leveller.
• For the filling, put the egg whites and sugar in a bowl set over a pan of simmering water and whisk on a high speed, using a hand-held electric whisk, for 5-10 minutes until the mixture is thick and glossy with stiff peaks.
• Place one layer of the sponge on a plate or cake stand, spread with lemon curd, then a layer of the soft meringue. Place another layer of sponge on top, and repeat.
• Add the final layer of sponge and using a piping bag, pipe small whirls of the soft meringue over the top until it is fully covered. Alternatively, you can use a palette knife to spread a layer of meringue of the top and create little peaks for texture. Using a kitchen blowtorch, lightly flame the peaks so that they colour on top.

LEMON MERINGUE CAKE

Steps:

• Start by making the curd. Put all the ingredients in a saucepan and whisk together. It will look like it has curdled but don't worry - simply put the pan over a low heat and stir constantly until it is smooth and thick enough to coat the back of a spoon. Pass the mixture through a sieve into a bowl. Leave to cool, covered with cling film. Put in the fridge until ready to use, preferably overnight.
• For the caramel sugar syrup, heat the caster sugar in a saucepan over a medium heat until it melts and starts to caramelise. Stir until smooth and a deep golden colour. Remove from the heat and carefully pour in 50ml boiling water. It will steam and spit a little, so take care. (If the sugar hardens, pop the pan back on the heat for 1-2 mins to melt again.) Stir, pour immediately into a heatproof jug and top up with a little extra boiling water (about 10ml) so you have 100ml of liquid in total. Leave on one side to cool.
• To make the cake, heat oven to 180C/160C fan/gas 4. Grease 3 x 20cm sandwich tins, lining the bases and sides with baking parchment.
• In a large bowl, beat together the butter and sugars with an electric whisk until light and fluffy. Mix in 1 tbsp flour, then add the eggs, a little at a time, beating after each addition until fully combined.
• Mix together the remaining dry ingredients, the lemon zest and 1/2 tsp salt, then fold in to the butter mixture with the caramel sugar syrup. Divide the batter between the tins and level the tops with the back of a wet spoon. Bake for 25-30 mins or until a skewer inserted into the middle comes out clean. Allow the cakes to cool in the tins for 10 mins, then turn out onto a wire rack, peeling off the parchment. Leave to cool completely.
• Make the caramelised lemon slices while the cakes are baking. Slice the lemon into 5mm thick slices, discarding the ends. In a shallow non-stick pan, bring 350ml water and the sugar to the boil. Add the lemon slices, boil for 10 mins, then reduce the heat to a simmer for 20-25 mins until the liquid has evaporated and the slices have caramelised. Remove from the pan and put on a non-stick A silicone mat or baking parchment to cool.
• To assemble the cake. Place a sponge the right way up on a cake board or presentation plate. Top with an even layer of curd but don't go right to the edge, leave about 1cm uncovered. Gently put the next sponge on top and repeat the process, putting the last sponge upside down on top.
• To make the Italian meringue, put the sugar and 175ml water in a saucepan and B bring to a rolling boil over a high heat. Continue to boil until it reaches 115C on a sugar thermometer. Meanwhile, put the egg whites and cream of tartar in a large mixing bowl (a tabletop mixer is ideal if you have one). Whisk the egg whites to soft peaks (when lifting the whisk out, the peaks should slowly vanish back into the mixture). Whisk the egg whites at high speed and very slowly trickle in the hot syrup. The meringue will C begin to thicken and go glossy after about 10 mins. Continue to whisk until it is still just warm. Use the meringue immediately, as it is easier to work with while warm.
• Using a palette knife, spread a thin layer of meringue around the side of the cake to level and square it up, then spread an even layer about 3mm thick on the top of the cake (see step-by-step for guidance). Put the remaining meringue in a large piping bag fitted with a small star nozzle and pipe vertical columns up the side of the cake, level with the top. Finally, pipe small meringue stars on the top of the columns. It's easier to do this with the cake on a turntable.
• Brown the meringue using a kitchen blowtorch. Finally, cut the caramelised lemon slices in half and use to decorate the top of the cake. Will keep for 3 days in the fridge.

LEMON MERINGUE FRIDGE CAKE

Steps:

• Grease and line a 900g loaf tin with baking parchment. Line the base with a row of biscuits. In a bowl, whisk the lemon zest and juice, mascarpone, cream, sugar and 50g lemon curd until thick and holding its shape. Transfer roughly 1 /4 of the mixture to a bowl and chill in the fridge for later.
• Layer the mascarpone and biscuits into the tin, and add the remaining lemon curd in spoonfuls between the layers. Break some biscuits to fill any gaps. You should have about four layers of biscuits, finishing with a layer of cream. Wrap the tin in cling film and chill for at least 8 hrs, or up to 48 hrs.
• When you're ready to serve, unwrap the tin and turn the pudding out onto a platter or board. Peel off the parchment. Crush 4 of the mini meringues to a rubble texture and stir through the reserved mascarpone mix. Spread across the top of the pudding, then press the remaining mini meringues and lemon slices on top. Leftovers will keep for one day.