earl cake earl grey & lemon

The humble lemon meringue pie is a huge favourite of many but its reputation as boring or a bit old fashioned means it can sometimes be overlooked.  So with this in mind one of our lovely cremettes was given the task of coming up with a glamourous version of  this classic.  So let us introduce you to our lemon and earl grey torte…..ta-dah!  This is the perfect grown up decadent desert and this is how we made it:

Earl grey and lemon torte

earl grey bse

For the base

75g (3oz) butter

25g (1oz) demerara sugar

175g (6oz) digestive biscuits, finely crushed (see tip below)

You will need a 23cm (9in) round, straight-sided or fluted ceramic tart dish, about 4cm (1½ in) deep. Preheat the oven to 190C/170C fan/gas 5.

2 Melt the butter in a medium saucepan, remove the pan from the heat and stir in the sugar and biscuit crumbs. Press the mixture into the flan dish using the back of a spoon to bring the crumbs up around the sides of the dish and smooth the base in an even layer.


lemon cutting

1 x 394g tin of full-fat, sweetened condensed milk (see tip below)

3 egg yolks (see tip below)

finely grated rind and juice of 2 large lemons

To make the filling, first pour the condensed milk into a bowl, then beat in the egg yolks, lemon rind and strained juice. The mixture will appear to thicken on standing, then loosen again as soon as it is stirred. This is caused by the combination of condensed milk and lemon juice and is nothing to worry about. Pour the mixture into the biscuit-lined dish.

Pour the filling onto the biscuit base and bake in the oven for 15-20 mins at 190c/170c then set aside to firm up

lemon filling


4 egg whites, 225g caster sugar, 1tsp lemon extract

whisk the egg whites until stiff peaks, add half of the sugar and lemon extract whisk again until glossy, add the remaining sugar then spoon into a piping bag with a large star nozzle,pipe out small meringues pictured

earl grey mer

Bake in oven for 30 mins at 120c then reduce to 100c and bake for a further 3o mins.  set aside to decorate


6 earl grey teabags

6 tb spoons of boiling water

100g softened butter

160g icing sugar



Let the teabags steep for as long as possible (min 30mins) and squeeze teabags to get as much liquid as possible

whisk the softened butter and icing sugar until pale and fluffy and then slowly add the tea infusion.  you may need to add extra icing sugar at this point

Once the torte has cooled and the filling is firm spread over the buttercream with a spatula, then place the meringues on top.

The citrus flavour of the bergamot in the earl grey compliments the lemon filling beautifully and gives a gorgeous colour and faint aroma to the buttercream.  This recipe may seem a little fiddly but any extra effort is definitely rewarded in the taste department, we promise!

side view