Lemons and meringues were just meant to be together. The sharp plus the sweet equals heaven on a plate. Here I’ve taken those marvellous flavours and thrown them into a traybake which is both easy to make and easy to eat!
Lemon Meringue Traybake
Makes 9 slices
for the sponge base
- 165g caster sugar
- 3 medium eggs
- 165g unsalted butter, melted
- 85g ground almonds
- 80g self-raising flour, sifted
- finely grated zest of 1 lemon
- 300ml double cream, whipped
- 100g lemon curd
- meringue nests, crushed
Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4, grease a 20cm square tin and line with non-stick baking paper.
In a bowl, beat together the sugar and eggs with whisk until smooth. Beat in the melted butter, followed by the ground almonds, flour and lemon zest, mixing until smooth.
Transfer the mix to the prepared tin and bake for 25 minutes until risen, golden brown and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 minutes before transferring to wire rack to cool completely.
Place the cooled sponge on a large chopping board, and top with the whipped cream, spreading evenly. Place the lemon curd in a piping bag and drizzle over the cream. Using a sharp knife, trim the edges of the traybake to neaten then cut into nine even slices. Decorate with the crushed meringue just before serving (otherwise it will go soggy).