Lemon Polenta Cake with Lemon Curd and Meringue
 
Ingredients

For the cake
  • 100g unsalted butter
  • 150g low fat yoghurt
  • 200g of my gluten-free flour
  • 2 tsp baking powder
  • 50g ground almonds
  • 50g polenta
  • 200g caster sugar
  • 3 eggs
  • zest of 2 lemons
For the lemon curd
  • 3 lemons
  • 100g unsalted butter
  • 225g granulated sugar
  • 2 eggs beaten
  • 1 tbsp tapioca flour
For the meringue
  • 3 egg whites
  • 1.5 cups white sugar
  • ½ cup water
Method
For the cake
  1. Preheat the oven to 180°C/350°F.
  2. Grease and line an 8"/20cm spring bottom baking tin.
  3. Sift the flour and baking powder and add the rest of the dry ingredients.
  4. Melt the butter in a small saucepan.
  5. Beat the eggs and yoghurt to blend well.
  6. Add the butter slowly, beating all the time.
  7. Add the lemon zest and mix.
  8. Add the wet ingredients to the dry and blend gently.
  9. Spoon into the tin and bake for 30-40 minutes.
  10. Remove from the oven and cool in the tin.
For the curd
  1. Peel the rind of the lemon with a potato peeler.
  2. Squeeze the juice from the lemons.
  3. Add everything except the flour to the top of a double boiler.
  4. Heat until it starts to thicken then remove the rind with a slotted spoon.
  5. Continue heating until much thicker.
  6. Mix the tapioca flour with a little cold water to dissolve it.
  7. Add to the saucepan and stir until it thickens and starts to congeal.
  8. Pour into a bowl and cover with plastic wrap so it covers the surface of the curd. Let it cool down.
For the meringue
  1. Heat the water and sugar in a saucepan until the sugar is dissolved and then boil gently until it reaches the soft ball stage or 116°C/240°F.
  2. Beat the egg whites until foamy and a little stiff.
  3. Slowly pour in the sugar syrup while beating.
  4. Continue beating until the mixture is shiny and thick. (This can take a while.)
To assemble
  1. Remove the cake from the tin and cut off the domed top to create a flat surface.
  2. Place back in the tin and pour the cooled but not set lemon curd over the top.
  3. Pile the meringue on top and spread out.
  4. Place under the grill for 1 minute to brown the top. Watch it carefully or it will burn.
  5. Place in the fridge until the curd is completely set.
  6. Remove from the pan and slice into wedges.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/lemon-polenta-cake-with-lemon-curd-meringue-gluten-free/