World’s Easiest Lemon Meringue Cake

Grease a 20cm round x 7cm deep cake pan. Line base and side with baking paper, extending paper 2cm above pan edge.

Prepare cake mix according to packet directions, reserving icing mix sachet. Add curd. Beat until combined. Pour into prepared pan. Smooth over top. 

Cook in a moderately slow oven (160C) for about 45 to 50 minutes, or until a skewer inserted into centre of cake comes out clean. Remove. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. 

To make filling, beat cream cheese and ½ cup of the reserved icing mix in small bowl of an electric mixer until smooth. Add curd. Beat for 1 minute, or until well combined. Reserve remaining icing mix for another use.

Using a large serrated knife, cut cake horizontally in half. Place base on an oven tray lined with baking paper. Spread with filling, leaving a 1cm border around edge. Replace top of cake. Refrigerate for 20 minutes.

Meanwhile, make meringue. Beat egg whites in a small bowl until soft peaks form. Beat in sugar, 1 tablespoon at a time, until dissolved. Continue to beat until thick and glossy. Spread meringue over top and side of cake to cover completely.

Cook in a very hot oven (220C) for about 5 minutes, or until meringue is lightly browned. Remove. Stand on tray for 10 minutes. 

Carefully transfer to a serving plate. Cut into wedges.

TIP! Cake can be assembled up to one day ahead. Store in an airtight container in the fridge. Cover with meringue and cook just before serving.