Lemon meringue fondant cake

Preparation

1. 1

   Grate the lemon zest in the bowl with 200 g sugar.

   Speed 9⏱ 1 min
2. 2

   Add the soft butter, egg yolks, flour, baking powder and lemon juice.

   Speed 4⏱ 1 min
3. 3

   Pour into a buttered tin. Bake for 25 min at 170°C.

   ⏱ 25 min
4. 4

   Meanwhile, clean the bowl. Add the egg whites and 100 g sugar. Whip to stiff meringue with the butterfly whisk.

   Speed 4⏱ 4 min🔧 Fouet papillon
5. 5

   Spread the meringue over the warm cake. Bake with fan on for 5–8 min at 200°C until golden.

   💡 Watch closely: the meringue browns very quickly.