Lemon Meringue Cake

Lemon Meringue Cake

Don’t be put off by the length of this recipe. Make the syrup a week ahead and make the cakes the day before, then it’s just a matter of combining the filling, sandwiching the layers and whipping up the meringue with a flash through the oven. Scrumptious perfection.

Photography by Manja Wachsmuth
From issue #51