Caster Sugar
The fine crystal of Chelsea...
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Lemon Meringue Shortcake - Gluten Free
30 mins
30 mins
Easy
10
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- Ingredients
- Method
Ingredients
Base
- ½ cup (125g) butter, room temperature
- ½ cup (125g) light cream cheese, room temperature
- 2 tsp lemon rind
- 1 Tbsp lemon juice
- ¾ cup (165g) Chelsea Caster Sugar
- ⅓ cup (50g) rice four
- 1⅓ cups (200g) gluten free plain flour
- 1 cup (150g) ground almonds
Lemon Curd
- 4 egg yolks, lightly whisked
- ½ cup (125g) butter
- 1 Tbsp lemon rind
- ½ cup (125ml) lemon juice
- 1 cup (150g) Chelsea Icing Sugar, sifted
Meringue
- 2 egg whites
- ½ cup (110g) Chelsea Caster Sugar
- 1 tsp vinegar
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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6
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Method
Preheat oven to 180°C conventional (160°fan forced). Lightly grease a 12 cm x 35 cm x 2.5 cm deep loose bottom rectangular flan tin, or tin of similar size.
Base: Beat butter, cream cheese, rind, juice and Chelsea Caster Sugar with an electric mixer until light and creamy.
Sift combined flour and add to creamed mixture and along with ground almonds. Mix until mixture forms a soft dough. Remove from bowl and lightly knead.
Press dough over the base of prepared tin and press up the sides. This builds a recess for the lemon filling.
Bake for 20 minutes or until golden browned. Cool in tin.
Lemon curd: Combine egg yolks, butter, lemon rind and juice and Chelsea Icing Sugar in a small saucepan over low heat, stirring for 7 - 10 minutes or until mixture boils and thickens. Remove from heat. Cool and spread over shortcake base.
Meringue: Beat egg whites with an electric mixer until soft peaks form. Gradually add Chelsea Caster Sugar, one tablespoon at a time, beating until sugar dissolves, add vinegar and continue beating until meringue is thick and glossy.
Spread meringue over lemon filling. Bake for 5-10 minutes or until lightly browned.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
6
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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