Lemon drizzle meringue cakes

Lemon drizzle cake meets lemon meringue pie, a dynamic duo is formed; partners in crime until the end. The best part of both desserts combined; all of the lemon drizzle cake and the lemon curd and meringue from the pie. Pastry has it's time and place however within the duel between pastry v. cake, cake will result victorious.

UNLESS the pastry is puff. I would happily live of puff pastry (but I don't think my heart would be best pleased). 

These are very very, very, very, very lemony, they way they should be. If any less, you might as well suck a student's kitchen sponge that has had measy contact with lidl's fairy liquid. 

You can switch up the citrus; I think blood orange would be gorgeous and equally as bougie. Saas comes in in a week, wait until then. 

Also, if you have a blowtorch, please do flamethrower them. It looks more pie-sque.

For the cakes (makes 16 mini cakes)

• 75g flora
• 130g caster sugar 
• zest of 1 big lemon
• 1 egg
• 50ml soy milk 
• juice of 1 big lemon 
• 150g plain flour 
• 1 tsp. baking powder
• 1/2 tsp. baking soda 
• a crack of salt

For the drizzle 

• juice and zest of 1 big lemon
• enough granulated sugar

for the curd (makes enough to fill 8)

• 1 egg yolk
• 25g caster sugar 
• zest and juice of 1 big lemon

for the meringue (makes enough to top 8)

• 1/2 can of aquafaba 
• enough caster sugar 

Preheat the oven to 170c. Use a 16 piece silicone mould or whatever you have on hand/ fancy. Mix together the soy milk and lemon juice and set aside.

Beat together the flora and sugar along with the lemon zest for a good 5 minutes until glossy and fluffy. Whilst still whipping, very, very slowly add the egg, this should take about 5 minutes! 

Now add the milk/lemon juice mixture and the rest of the dry ingredients and whip on high for 20 seconds - no more! You want to have everything thoroughly combined but not the living daylights beaten out of the batter.

Navigate the batter into the moulds and bake for 17 minutes until the smell of cake is just evident in the kitchen and they are golden brown. Mix together the drizzle ingredients and spoon over the hot cakes. You can poke them beforehand so it fully permeates the sponge. Leave to cool for 10 minutes before turning out onto a wire rack to cool completely.

To make the curd, whisk together all the ingredients and pour into a pot. On a medium heat, stir constantly until it thickens to the consistency of custard. Chill this.

For the meringue, whip the aquafaba for a solid 7 minutes before adding the sugar until glossy. You can make a french or italian meringue, whatever persuasion tickles your fancy.

Inject the curd into the cooled cakes, there are many approaches to do this. Top with the meringue. If you have a blowtorch, do that too. 

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