Lemon Lava Cakes

Decadent lemon cakes with runny lemon centers and topped with meringue. Impressive dessert to serve guests

Ingredients

• 2 eggs
• 1 cup sugar
• 1 cup thickened cream
• 1 1/2 cups plain flour
• 4 tsp baking powder

Lemon syrup filling

• 3 lemons juiced
• 75 g butter
• 1/2 cup sugar
• 1 egg
• 3 egg yolks

Meringue topping

• 3 egg whites
• 1/2 cup sugar

• Equipment

  • 1 6-hole muffin pan
  • 1 electric beaters

  • Method

    • STEP 1Preheat oven to 160C and line a 6 hole muffin tray with cafe style muffin wraps. Alternatively, use 6 x 1 cup ramekins, greased well.
    • STEP 2Cream sugar and eggs. Whisk in cream until sugar is dissolved and mixture is thick and smooth.
    • STEP 3Stir in sifted flour and baking powder.
    • STEP 4Evenly distribute mixture into tray and bake for 25-30 minutes.
    • STEP 5Remove from tray and allow to cool.
    • STEP 6Lemon syrup filling: Heat the lemon juice and butter in a pan until bubbling.
    • STEP 7Add the sugar and eggs, whisking vigorously to prevent eggs cooking quickly and becoming lumpy. Continue to whisk until mixture thickens slightly.
    • STEP 8Remove from heat when texture is glossy and slightly thickened.
    • STEP 9Cut a hole in the centre of each cake and scoop out some of the cake mixture, retaining a portion for the lid. Pour in the lemon mixture and replace the lid.
    • STEP 10Meringue: Use a dry mixing bowl and electric beaters to beat the egg whites until soft peaks form. Add the sugar a little at a time, waiting for the sugar to dissolve before adding more.
    • STEP 11Continue to beat until the mixture is glossy and holds a firm peak.
    • STEP 12Using a piping bag or a tablespoon, put the meringue onto the top of each cake.
    • STEP 13Brown with a kitchen blow torch or alternatively, place under the grill for a minute or two until golden.