Lemon lava peak meringues
Ingredients
2 eggs
1 cup sugar
1 cup thickened cream
1 1/2 cups plain flour
4 tsp baking powder
Lemon syrup filling
3 lemons juiced
75 g butter
1/2 cup sugar
1 egg
3 egg yolks
Meringue topping
3 egg whites
1/2 cup sugar
Method
Preheat oven to 160C
Cakes:
grease 6 hole muffin tray or use 6 x 1 cup ramekins
Cream sugar and eggs.
Whisk in cream until sugar is dissolved
and mixture is thick and smooth.
Stir in sifted flour & baking powder.
Evenly distribute mixture into tray
bake for 25-30 minutes.
Remove from tray and allow to cool.
Cut a hole in the centre of each cake
scoop out some of the cake mixture,
retaining a portion for the lid.
Pour in the lemon mixture and replace the lid.
Lemon syrup filling:
Heat the lemon juice and butter in a pan
Add sugar and eggs, whisking vigorously to prevent eggs cooking quickly. Continue to whisk until mixture thickens
Remove from heat when texture is glossy and slightly thickened.
Meringue:
Use elec beater to beat the egg whites until soft peaks form. Add the sugar a little at a time, wait for the sugar to dissolve before adding more.
Continue to beat until the mixture is glossy and holds a firm peak.
Using a piping bag or a tablespoon, place meringue onto the top of each cake.
Brown by placing under the grill for a minute or two until golden.
