Recipes, re-invented from cooking shows
Lemon Meringue Traybake
Prep. Time:
Baking Time:
Total Time:
30 minutes
25 minutes
2 hours 30 minutes (includes cooling and setting time)
Serves:
16-20 finger pieces
Jon's sophisticated fusion combining his favorite herb cardamom with his favorite pudding lemon meringue earning high praise from judges who noted balanced proportions letting both lemon and cardamom shine. This signature challenge creation developed by unconventional NHS blood delivery driver who l...
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Ingredients
FOR THE CARDAMOM SPONGE BASE:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons ground cardamom
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
3 tablespoons whole milk
Zest of 1 lemon
FOR THE BRIGHT LEMON CURD LAYER:
6 large egg yolks
3/4 cup granulated sugar
Zest of 3 lemons
2/3 cup fresh lemon juice (about 4-5 lemons)
Pinch of salt
6 tablespoons cold butter, cubed
FOR THE ITALIAN MERINGUE TOPPING:
4 large egg whites, room temperature
1 cup granulated sugar
1/4 cup water
1/4 teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla extract
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Instructions
MAKE THE CARDAMOM SPONGE BASE:
1. Preheat oven to 350°F. Line 9x13-inch baking pan with parchment paper.
2. Whisk together flour, baking powder, salt, and ground cardamom in medium bowl.
3. In large bowl, cream butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla extract and lemon zest.
6. Add flour mixture in three additions, alternating with milk, beginning and ending with flour.
7. Spread batter evenly in prepared pan.
8. Bake 18-22 minutes until golden and toothpick inserted in center comes out clean.
9. Allow cake to cool completely in pan on wire rack.
PREPARE THE BRIGHT LEMON CURD:
10. In medium saucepan, whisk together egg yolks, sugar, lemon zest, lemon juice, and salt.
11. Cook over medium-low heat, stirring constantly with wooden spoon or silicone spatula, about 8-10 minutes.
12. Curd is ready when it thickens enough to coat back of spoon and reaches 170°F.
13. Remove from heat and strain through fine mesh sieve into clean bowl to remove zest pieces.
14. Stir in cold butter pieces one at a time until fully melted and incorporated.
15. Spread lemon curd evenly over cooled cardamom cake base.
16. Refrigerate while preparing meringue to allow curd to set, at least 30 minutes.
MAKE THE ITALIAN MERINGUE TOPPING:
17. Combine sugar and water in small saucepan. Heat over medium-high heat without stirring.
18. Cook sugar syrup to 240°F (soft ball stage) on candy thermometer, about 8-10 minutes.
19. Meanwhile, beat egg whites with cream of tartar and salt to soft peaks.
20. When sugar syrup reaches temperature, slowly pour into egg whites while beating on high speed.
21. Continue beating 7-10 minutes until meringue is thick, glossy, and cooled to room temperature.
22. Beat in vanilla extract.
ASSEMBLE AND FINISH:
23. Spread or pipe Italian meringue over lemon curd layer in decorative pattern.
24. Use kitchen torch to toast meringue peaks until golden brown.
25. Alternatively, place under broiler for 1-2 minutes, watching carefully to prevent burning.
26. Use sharp knife to cut into neat rectangular finger shapes, wiping knife between cuts for clean edges.
27. Each piece should show distinct layers: cardamom cake, bright lemon curd, toasted meringue.
28. Arrange on serving platter like elegant finger sandwiches for sophisticated afternoon tea presentation.
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