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Lemon meringue pie cake

Lemon meringue pie cake

Total Time
1 hr 5 min
20 min
45 min
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.


Reduced fat oil spread

75 g

Caster sugar

½ cup(s), (110g)

Vanilla bean extract, alcohol free

1 tsp


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


25 g, mini, vanilla variety, broken into pieces


  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.


Cake can be baked 1 day ahead. Keep in an airtight container. Top with yoghurt mixture just before serving.