Lemon Polenta Cake with Lemon Curd and Meringue
- 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
- 3 lemons
- 100g unsalted butter
- 225g granulated sugar
- 2 eggs beaten
- 1 tbsp tapioca flour
- 3 egg whites
- 1.5 cups white sugar
- ½ cup water
- Preheat the oven to 180°C/350°F.
- Grease and line an 8"/20cm spring bottom baking tin.
- Sift the flour and baking powder and add the rest of the dry ingredients.
- Melt the butter in a small saucepan.
- Beat the eggs and yoghurt to blend well.
- Add the butter slowly, beating all the time.
- Add the lemon zest and mix.
- Add the wet ingredients to the dry and blend gently.
- Spoon into the tin and bake for 30-40 minutes.
- Remove from the oven and cool in the tin.
- Peel the rind of the lemon with a potato peeler.
- Squeeze the juice from the lemons.
- Add everything except the flour to the top of a double boiler.
- Heat until it starts to thicken then remove the rind with a slotted spoon.
- Continue heating until much thicker.
- Mix the tapioca flour with a little cold water to dissolve it.
- Add to the saucepan and stir until it thickens and starts to congeal.
- Pour into a bowl and cover with plastic wrap so it covers the surface of the curd. Let it cool down.
- 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.
- Beat the egg whites until foamy and a little stiff.
- Slowly pour in the sugar syrup while beating.
- Continue beating until the mixture is shiny and thick. (This can take a while.)
- Remove the cake from the tin and cut off the domed top to create a flat surface.
- Place back in the tin and pour the cooled but not set lemon curd over the top.
- Pile the meringue on top and spread out.
- Place under the grill for 1 minute to brown the top. Watch it carefully or it will burn.
- Place in the fridge until the curd is completely set.
- 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/
3.5.3251