Simon Rimmer served up a delicious lemon meringue custard cake on Sunday Brunch.

The ingredients are: 225g butter, 375g sugar, 4 eggs, 300g self-raising flour, 250ml buttermilk and 1 vanilla pod.

For the meringue: 4 egg whites, pinch cream tartare and 200g sugar.

For the filling: 100g ready-made custard, 100g well whipped cream, 1 vanilla pod, tsp rose water and 175g good quality lemon curd.

To serve: blueberries, mint and fruit.

See Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.