Homemade lemon curd is a thing of beauty. Layer it with meringue and you have a showstopper of a cake!
For the meringue
- 8 free-range egg whites
- 400g/7oz white caster sugar
For the lemon curd
- 4 lemons, zest, and juice
- 110g/4oz butter
- 175g/6oz caster sugar
- 4 free-range eggs, beaten
- 500ml/18floz double cream
- 50g/1¾oz physalis (Cape gooseberries)
- 2 passion fruit, seeds only
- 50g/1¾oz cherries
- 50g/1¾oz redcurrants
- For the meringue, preheat the oven to 150C/300F/Gas1.
- Whisk the egg whites in a bowl until soft peaks are formed when the whisk is removed.
- Gradually add the sugar and continue to whisk until soft peaks are formed again. Spoon into a piping bag fitted with a small plain nozzle.
- To make a template, draw four 20cm/8in diameter circles onto baking parchment and place them on a baking sheet.
- Starting in the center of each circle, pipe the meringue in a spiral to fill the circle, keeping the meringue height as low as possible.
- Cook in the oven for 20 minutes.
- Turn the oven off but leave the meringues in there for at least two hours. When crisp, remove from the oven and leave to cool.
- For the lemon curd, place the lemon zest, juice, butter, and sugar into a bowl set over a pan of simmering water. (Don’t let the bowl touch the water).
- Whisk occasionally until the sugar is completely dissolved then beat in the eggs and whisk until thickened and cooked through.
- Remove from the heat and allow to cool completely.
- Whisk the double cream in a large bowl until soft peaks form when the whisk is removed, then fold in the lemon curd and mix gently.
- Spoon into a piping bag and snip the end off, giving a width of about 1.5cm/½in.
- To assemble the cake, place a meringue disc onto a serving plate.
- Pipe the lemon curd cream in a spiral onto the meringue to cover it totally.
- Place another meringue disc on top and repeat with the cream.
- Repeat with the remaining meringue and cream, finishing with meringue on top.
- Decorate with the fruit and serve in wedges.