Lemon Meringue Traybake

Easter Lemon Meringue Traybake
  • 12 servings
  • 60 minutes to prepare
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Ingredients

  • 180g digestive biscuits
  • 90g salted butter, melted
  • 4 lemons, zest & juice
  • 120g caster sugar
  • 120g salted butter, diced
  • 4 egg yolks, beaten
  • 2 whole eggs, beaten
  • 22g corn flour mixed with 50ml water
  • 4 egg whites
  • 250g caster sugar

Instructions

Method

  1. Pre heat oven to 180°c/ 160° Fan/356°F/ Gas Mark 4.
  2. Crush the biscuits in a food processor and mix in the melted butter.
  3. Grease a brownie tin and line with baking parchment. Add the crumb and Press evenly into a smooth base
  4. Place the lemon juice and zest into a measuring jug and top with water until you have 175ml of liquid.
  5. Bring to the boil the lemon juice mix and sugar. Add the corn flour and cook out for 30 seconds, keep whisking.
  6. Whisk in the diced butter remove from the heat and whisk in all the lightly beaten eggs and egg yolks.
  7. Pour on top of the biscuit base and allow to cool until it sets.
  8. Whisk the egg whites and fold in the caster sugar until the meringue is thick and glossy.
  9. Pipe onto the lemon filling and bake in the oven for 12 minutes
  10. Allow to cool and cut into portions

Chefs Tip:
Best served with clotted cream and in season raspberries.

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