And it is is one of our favourites. Both at home with my parents, both with my kids and all our guests. Its a classic and never disappoints.
It brings up images of my mum in the kitchen whipping up the meringue and getting the peaks really high and soft like snow. It reminds me of my chidhood and happy days. It is such a wonderful cake.
Getting it right is somehow more complicated.
Why is it that I can't blind bake the pastry without burning it?
Why is that my peaks are not rolling hills?
And does the lemon bit need condense milk or not?
What is better simple meringue or Italian meringue with melted sugar tipped in and whipped for 15 mins?
Anyone got a fool proof recipe and method?
What is your favourite childhood food? Do you try and replicate it?
Do tell......
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