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1
Preheat oven to 180
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2
Grease and line x2 cake tins with baking paper
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3
If you want to make your own lemon butter do so before making the cake... otherwise set aside a brought jar....
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4
Next make the cake: in a mixing bowl combined the flour, sugar... make a well in the centre, add the eggs and milk stir with wooden spoon to combined
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5
add the lemon juice, zest and melted butter stir again...
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6
Divide cake mix into both baking tins evenly... bake for 45mins...or until firm to touch...
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7
Once cakes are cooked allow to cool completely before cutting through the middle to make 4 layers... (set aside for now)
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8
To make the Meringue: beat the egg whites in a clean bowl with a electric beater on low...
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9
once they start to form bubbles turn up slowly to a medium speed... slowly add the sugar 1 tablespoon at a time.... add vinegar and pinch of salt... continue to beat until forms very smooth white stiff peaks....
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10
Now to put it all together... place a bottom peice of the cake onto a baking tray lined with baking paper... (I used a round pizza tray)
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11
Squeeze the juice of half a lemon on cake followed by spreading a layer of lemon butter then another layer of cake, more juice on top followed by another layer off lemon butter.... this until all layers of cake are used...
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12
dont put any lemon butter or juice on the top peice of the cake... as meringue will not stick properly with the next step
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13
Now that the cake and layers are done cover the whole cake with meringue mix...making pointy peeks all over the cake....
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14
Place back to the oven on 200 for 20mins until meringue is lightly browning or alternatively you could finish it off with a blow torch....
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15
Enjoy with a dollop of cream xx
