RECIPE – Lemon Meringue Cake by Barbara Crawford

Lemon Meringue Cake

Lemon Meringue Cake

This recipe for a Lemon Meringue Cake was submitted by Barbara Crawford, who made one for our Edinburgh Larder event.  We can confirm it is very tasty and we hope she makes it again!

Lemon Meringue Cake (Cuts into 12 slices- Prep 25mins cook, 35-40 mins)


For the Cake
grated zest and juice of 2 unwaxed lemons
200g/ 8oz softened butter
200g/ 8oz caster sugar
4 eggs
250g /8 oz. self- raising flour
1 heaped tsp. baking powder
3tbsp milk

For the Meringue
2 egg whites
100g/4oz caster sugar

For the Filling
250g mascarpone
2tbsp sifted icing sugar plus a little extra for dusting
half a jar of good quality lemon curd


1. Heat oven to 160C/fan 140C/gas 3
2. Line the bases of two 20cm sandwich tins with non  – stick paper
3. Put all the cake ingredients into a bowl, then beat for 2-3 mins until light and fluffy.   Spoon evenly into the tins, level the tops.
4. Whisk the egg whites until stiff then gradually add the sugar, whisking until the meringue is stiff.
5. Spoon half over each cake and spread to within 2 cms of the edges, swirl the meringue  with the tip of the knife.
6. Bake the cakes for 35-40 mins until the meringue is crisp and golden and the cake is firm.
7. Test by inserting a skewer through the meringue – if just a few crumbs stick to the skewer, the cake is ready.
8. Cool in the tins for 10 mins, then invert each cake onto a folded tea towel, and invert again onto a wire rack so the meringue is uppermost.
9. Leave to cool completely.
10. Beat together the mascarpone and icing sugar then swirl in spoonfuls of lemon curd.
11. Set one cake on a plate and spread with the filling. Top with the other cake and dust lightly with icing sugar


RECIPE – Cherry Ripe Bars by Katey Lee

This Cherry Ripe bar recipe has been submitted by Katey who blogs at Edinburgh Eats and Edinburgh Etiquette. The original recipe is by baking god Dan Lepard. We were lucky enough to sample a batch of these at a recent event of ours and can confirm they are indeed amazing!
Cherry Ripe bars

Cherry Ripe bars

Cherry Ripe Bars
For the dough

175g plain flour
2 tbsp cocoa
100g caster sugar
1/2 tsp baking powder
100g unsalted butter, softened
50ml cold milk

For the cherry filling
600g glacé cherries
125g condensed milk
150g desiccated coconut
2 tsp vanilla extract
250g dark chocolate, chopped


1. Take a 18cm square cake tin – one with a removable base, ideally – butter the insides well and cover the base with a square of nonstick baking paper.

2. Put the flour, cocoa, sugar and baking powder in a bowl and rub in the butter until it’s utterly worked through and all the lumps have gone. Add the milk, and mix to a soft, even dough, then press this into the base of the tin firmly and evenly.

3. Heat the oven to 180C (160C fan-assisted)/350F/gas mark 4 and bake for 15-20 minutes, or until set and dry on top. Remove from the oven and leave to cool.

4. To make the filling, put 400g of the glacé cherries in a food processor and mince very finely. Mix in the condensed milk, coconut and vanilla until you have a smooth, pink, coconut paste. Cut the remaining cherries in half, stir them through the mix, then spread it evenly over the chocolate base.

5. Return the tin to the oven, bake at the same temperature for a further 25 minutes, or until it’s starting to firm and go golden on top. Remove from the oven and leave until cold.

6. To finish the bars, melt the chocolate, spread this over the top and leave until cold before cutting into squares.



RECIPE – S’mores Cookie Bars by Jane Hutchison

In the first of our tried and tested recipes, we present ‘Smores Cookie Bars that were baked by Jane Hutchison.

The recipe was sourced from Heather Likes Food

Jane's pictureof the S'mores in progress

Jane’s picture of the S’mores in progress


  • 1 C butter (2 sticks)
  • 1 C sugar
  • 1 C brown sugar
  • 1 1/2 tbsp vanilla extract
  • 2 eggs
  • 3 C all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 32 large marshmallow
  • 1 1/2 C chocolate chips
  • 1 tbsp butter
  • 1/4 C milk
  • graham cracker crumbs for topping (optional)


  1. Preheat oven to 350°
  2. For The Cookie Base
  3. Melt butter in a microwave safe bowl until liquefied. Using a sturdy spatula, stir in both sugars and vanilla extract. Add in eggs and stir until well combined.
  4. In a separate bowl combine flour, baking powder, salt.
  5. Stir flour mixture into wet ingredients and stir until no dry spots remain.
  6. Spoon cookie dough into a greased 9×13? baking pan and spread into an even layer.
  7. Bake for 20 minutes or until a toothpick inserted into the middle comes out with only a few moist crumbs.
  8. Remove pan from oven and top with about 32 large marshmallow, or however many you can fit over the top.
  9. Return cookie bars to the oven and bake for an additional 5 minutes or until the marshmallows are puffy and melted.
  10. Let cookie bars cool completely.
  11. For the Chocolate Topping
  12. In a microwave safe bowl, combine chocolate chips and butter. Begin to melt in the microwave in 30 second intervals, stirring between each break. Continue until all the chocolate has melted, but watch carefully as the chocolate can burn.
  13. Once the chocolate is melted, stir in the milk.
  14. Spread chocolate mixture over the cooled cookie bars. Allow the chocolate to set before slicing into squares.

Looks fabulous Jane!