1. 1 1/4 cup (190g) plain flour

  2. 1 1/4 tsp baking powder

  3. 150g unsalted butter, room temperature

  4. 3/4 cup (165g) caster sugar

  5. 1/2 cup (125ml) double cream

  6. 1 large egg

  7. 3 large egg yolks

  8. 1 tsp Queen Organic Vanilla Bean Paste

Lemon Curd

  1. 1 large egg

  2. 2 large egg yolks

  3. 1/3 cup + 1 tbsp (90g) caster sugar

  4. Zest of 1 lemon, finely grated (approx. 1 tbsp)

  5. 1/3 cup (80ml) lemon juice (approx 2 lemons)

  6. 70g butter, cold

Swiss Meringue

  1. 3 large egg whites

  2. 3/4 cup (165g) caster sugar

  3. pinch of cream of tartar


  1. 1

    Preheat oven to 160°C (fan forced). Grease and line a (25cm x 30cm) lamington pan with baking paper.

  2. 2

    Sift flour and baking powder together; set aside. Assemble mixer with the scraper beater and the large mixer bowl. Add butter and sugar to bowl. Slowly turn mixer to CREAM/BEAT for 3-4 minutes or until pale and creamy.

  3. 3

    Combine cream, eggs and vanilla in a jug. Reduce speed and add half the liquid mixture, then half the flour mixture then repeat with the liquid and flour. Don’t over mix. Spread mixture into prepared pan. Bake in preheated oven for 25 minutes or until a skewer inserted in centre comes out clean. Cool for 5 minutes before turning out onto a wire rack lined with baking paper. Leave upside down.

Method - Lemon Curd

  1. 1

    Beat the egg, egg yolk and strain into a heat proof bowl. Whisk through sugar, lemon rind and juice and butter.

  2. 2

    Place bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Stir the mixture over simmering water for about 15-20 minutes, or until curd has thickened. Transfer to another bowl, cover with plastic wrap with a small side of the bowl uncovered to allow steam to escape and refrigerate until cold.

Method - Meringue

  1. 1

    When ready to assemble make the meringue. Place egg whites, sugar and cream of tartar into the small mixer bowl. Place bowl carefully into a saucepan of simmering water and gently whisk for 3-4 minutes or until the sugar has dissolved and the mixture has warmed through. Assemble the mixer with the scraper whisk onto the mixer. Whisk on the AERATE/WHIP for about 2 minutes or until mixture has thickened but is not too stiff.

  2. 2

    To assemble, using a 5.5cm round cutter cut 16 rounds from the cake. Spread 1-2 teaspoons of lemon curd onto half of the rounds. With the remaining rounds pipe or shape with a spoon, approximately 2 tablespoons of meringue onto each. Place meringue rounds on top of lemon curd.

  3. 3

    Using a chef’s blow torch, lightly colour outside of meringue. Serve.

Recipe provided by Breville. Click here to discover their great range of Breville mixers.

Comments & Reviews

I have used thickened cream in lieu of double cream – works fine


How long can these be stored until they’re no good?


Hi Leonie, no more than a couple of days. Thanks!


Can you use ready made lemon curd in a jar if you time strapped?


Hi Stephanie, yes you certainly can 🙂

Queen Fine Foods

What is double cream?


Hi Jane! Double cream has a fat content of about 48%, however you can easily replace it with regular pouring cream in this recipe. Hope that helps!

Queen Fine Foods

little Lemon Meringue cakes, could I top with the meringue and blow torch at night, and take with me to eat the following day ?


Hi Rosemary! We wouldn’t advise blow torching the meringue the night before, as it will weep overnight and cause your cakes to be flat and soggy. We would advise making these the day you plan to serve them 🙂

Queen Fine Foods