Lemon Meringue Lamingtons

Preheat your oven to 350°F (175°C). Grease and line a 9-inch square baking pan.
In a large bowl, beat together the sugar and softened butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
In a separate bowl, sift together the flour and baking powder. Gradually fold the dry ingredients into the wet mixture, alternating with the milk. Mix until smooth.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

Make the Lemon Glaze:
In a medium bowl, whisk together the powdered sugar, lemon juice, water, and lemon zest until smooth. Adjust the water if necessary to achieve a glaze consistency. Set aside.

Prepare the Meringue:
In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, cream of tartar, and vanilla extract, continuing to beat until stiff peaks form. The meringue should hold its shape when lifted.

Assemble the Lamingtons:
Once the lemon sponge cake has cooled, cut it into 2-inch squares.
Dip each square into the lemon glaze, coating it evenly. Roll the glazed cake in shredded coconut (if using) and place it on a lined tray.
Top each lamington with a dollop of meringue. Using a kitchen torch, lightly brown the meringue for a beautiful golden finish, or bake the meringue-topped lamingtons in a 375°F (190°C) oven for 5-7 minutes until the meringue is golden.

Serve and Enjoy:
Let the lamingtons cool completely before serving. These are best enjoyed on the same day but can be stored in an airtight container for up to 2 days.

Serving and Storage Tips: