Lemon meringue pie cake
7
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 12 • Difficulty: Easy
Delicious and moist, this superb cake is a must for your repertoire. All the flavours of a lemon meringue pie, without the trouble of making one.
Ingredients
Reduced fat oil spread
75 g
Caster sugar
½ cup(s), (110g)
Vanilla bean extract, alcohol free
1 tsp
Egg(s)
3 medium
White self-raising flour
1 cup(s), (150g), sifted
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
99% fat-free, plain Greek yoghurt, unsweetened
150 g
Lemon curd
2 tbs
Meringue
25 g, mini, vanilla variety, broken into pieces
Instructions
1
Preheat oven to 160°C. Lightly spray 12cm x 22cm medium loaf tin with oil and line base and sides with baking paper.
2
Beat spread, sugar and vanilla in a bowl with electric beaters until pale and creamy. Beat in eggs, one at a time, until just combined. Fold in flour, then yoghurt to form a smooth batter.
3
Spoon mixture into prepared tin and smooth top. Bake for 40-45 minutes, or until a skewer inserted into centre of cake comes out clean. Stand cake in tin for 10 minutes before turning out onto a wire rack to cool.
4
For topping, place yoghurt in a bowl and gently swirl through 1 tablespoon lemon curd and half the meringue pieces. Spread mixture over top of cake, then swirl through remaining lemon curd and scatter over remaining meringue pieces and rind. Cut into 12 slices and serve.
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