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.

 

Bourbons!

250g brown flour

125g unsalted butter

125g light muscovado sugar

2tbsp golden syrup

50g cocoa powder

1tsp bicarb of soda

3tbsp milk

  

1 egg white

60g light muscovado sugar

125g butter

25g cocoa powder

 

Blend all the biscuit ingredients in a processor. Roll out and mark bourbon shapes. Chill for 30 minutes. Bake at 180C/gas 4 for 25 minutes. Leave to cool.

For the frosting/Swiss meringue, whisk the egg white and sugar over heat until the sugars melted. Then whisk off the heat until thickened and add remaining ingredients. Fill the biscuits.