Skip Nav
Smores
The Middle East Loved This Frapp So Much, Starbucks Had to Bring it Back
Meat
A Date and Parmesan Polenta Side Makes This Confit of Duck Dish
Pasta Dishes
Dig in and Get Dirty With This Seafood Pasta
Beets
Beetroot Falafel: An Appetizer Fit For a Sheikh

Lemon Meringue Loaf Recipe From Spinneys

When Life Gives You Lemons, Make a Meringue Loaf


This zesty dessert not only makes a pretty picture but it's various textures and tastes will satisfy your tummy and tastebuds in one go. Here's Spinneys' recipe for Lemon Meringue Loaf.

Lemon Meringue Loaf

Lemon Meringue Loaf

Lemon Meringue Loaf Recipe From Spinneys

Ingredients

  1. 1 lemon drizzle loaf (recipe below)
  2. 4 tbsp lemon curd
  3. 2 spinneysFOOD Free Range Eggs, whites only
  4. 50g spinneysFOOD Caster Sugar
  5. 50g spinneysFOOD Icing Sugar, sifted
  6. 1 tsp cornflour
  1. For the lemon drizzle loaf:
  2. 200g butter, softened, plus extra for greasing 

  3. 280g spinneysFOOD Caster Sugar 

  4. 3 spinneysFOOD Free Range Eggs 

  5. 125g spinneysFOOD Self-Raising Flour 

  6. 75g ground almonds 

  7. 1 tsp baking powder 

  8. 2 tbsp lemon curd 

  9. Zest and juice of 2 lemons 
(approx 100ml juice)

Directions

  1. Preheat the oven to 180°C, gas mark 4. Grease and line a 1.5-liter loaf tin.
  2. Put the butter and 180g sugar in a bowl. Beat with an electric hand whisk until pale and fluffy.
  3. One at a time, beat in the eggs. Stir in the flour, ground almonds, baking powder, lemon curd and lemon zest.
  4. Spoon the batter into the prepared tin and level the surface with a spoon. Bake
for 40-45 minutes, covering with foil after 25 minutes, until a skewer inserted into the centre comes out clean.

  5. Combine the lemon juice and remaining sugar. Use a skewer to pierce holes right through the warm loaf then spoon the drizzle over the top. Leave to cool in the tin.
  6. Make sure the loaf is completely cold before carefully slicing horizontally into 3 even layers.

  7. Place the bottom loaf layer crust-side down on a cake stand or plate and spread with 2 tbsp lemon curd. Place the middle layer of sponge on top then spread with the remaining lemon curd. Top with the final layer of sponge.
  8. Put the egg whites, both sugars and the cornflour in a large heatproof bowl. Beat with an electric hand whisk until combined then set over a pan of barely simmering water.
  9. Continue to whisk for 5-7 minutes, or until the meringue
is very thick and holds its shape.

  10. Spread the meringue over the loaf. Use a blowtorch to light brown before you serve
Image Source: Spinneys
Join The Conversation
Chicken Pot Pie Recipe From tashas
Beetroot Salad From Babaji Dubai
Emirati Chebab Recipe From Sikka Café
Starbucks Brings Back Smores Frappuccino
Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds