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  • Writer's pictureThe Kind Harvest Co.

Lemon Meringue Lamington with Lemon Myrtle

Prep time: 15-20 min | Cook time: 50-60min | Serving: 9 buns


Lemon Myrtle Sponge Cake

  • 276g The Kind Harvest Co. Self Raising Flour (2cups + 4tsp)

  • 360g whole eggs (room temperature) (8 medium eggs)

  • 8.2g vanilla extract (2 tsp)

  • 276g caster sugar (1 1/3 cup + 2 tbsp)

  • 4g baking powder (1tsp)

  • 200g flavourless oil (3/4cup + 2tbsp)

  • 5.12g Lemon myrtle powder (from The Australian Super Food Co) (1 tbsp)

Lemon Curd

  • 22g egg yolks (1 large egg yolk)

  • 82g whole eggs (2 medium eggs)

  • 200g white sugar (1 cup)

  • 63g lemon juice (2 ½ medium sized lemon)

  • 3g lemon zest (from 2 ½ medium sized lemon)

  • 113g unsalted butter (room temperature) (1/2 cup)


  • 285g coconut flakes (toasted) (3 cups)

  • 80g store-bought meringue kisses (crushed) (1 cup)

  • 100g store-bought gingernut biscuit (crushed) (1 cup)

Lemon Myrtle Sponge Cake

  1. Preheat oven to 170℃ (fan-forced) / 190℃ (convectional). Grease and line (24cm x 5cm) square baking tin with baking paper, set aside.

  2. In a mixer with balloon attachment or handheld beater, whisk together eggs, vanilla, sugar on high speed till pale and doubled in volume.

  3. Take ¼ of the egg mixture into oil, whisk together until well combined. Add in the remaining egg mixture, then gently fold using a spatula till well combined.

  4. Sift all dry ingredients together, then gradually add into batter. Fold using a spatula until no lumps of flour remain.

  5. Pour batter into prepared baking tray. Bake in the oven for 25-35 minutes or until a skewer inserted into the centre of the sponge comes out clean, then cool completely. Note: Cover the cake pan with aluminium foil if browning too quickly.

  6. Once cooled, trim away brown edges or uneven surfaces, then cut sponge into 9 equals approx. (6cm x 6cm) squares. Refrigerate until needed.

Lemon Curd:

  1. In a bowl with an electric mixer or a whisk, cream together butter and sugar till pale.

  2. Add in eggs and egg yolks, cream for additional 1-2 minutes.

  3. Add in lemon juice and zest and whisk till just combined (note: do not worry if the mixture seems curdled).

  4. Pour the mixture into a saucepan, cook over low-med heat stirring constantly till starting to thicken and coats the back of a spoon.

  5. Pour the hot mixture into a clean bowl, cover with glad wrap touching the surface of the custard to prevents skin forming. Refrigerate until fully cooled.

NOTE: the curd can be made the day before or can be store-bought.


  1. Take one (6cm x 6cm) square sponge, add a dollop of lemon curd on top, followed by the crushed meringue and gingernut biscuits. Repeat steps till you have nine cubes.

  2. Using a palette / butter knife, take one of the cubes then cover all the surfaces with the remaining lemon curd, then roll onto the toasted coconut flakes.

  3. Refrigerate or serve immediately.

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