Individual Lemon Meringue Loaves

For this recipe I used my new Lakeland mini loaf tins, but it can be made as whole loaf cake. 

The sponge is a Madeira cake recipe.

175g butter

175g caster sugar

Zest of 1 lemon

3 eggs

140g self raising flour

115g plain flour

2tbsp milk

1tbsp lemon juice

 

Preheat the oven to 160C/gas 3. Beat the butter and sugar together until pale. Add and combine the remaining ingredients. Fill the greased tin and bake for approximately 30 minutes for the mini loaves but an hour if in a usual loaf tin.

Leave to cool when cooked.

Coat the tops with a generous coating of lemon curd. Whisk 2 egg whites until stiff then gradually add 100g caster sugar. Pipe or spoon on the meringue mixture onto the top of the cakes then torch until golden brown.