Lemon meringue: Zesty queen of puddings

Serves 6-8 | Takes 40 min

Ingredients

250ml (1 cup) fresh white breadcrumbs

125ml (½ cup) lemon curd

For the base

625ml (1½ cups) milk

30ml (2T) butter + extra for greasing

zest of 1 lemon

60ml castor sugar

3 egg yolks, beaten

For the meringue

3 egg whites

180ml (¾ cup) castor sugar

Method

Preheat oven to 170°C. Grease a 1.2L shallow ovenproof dish (or small cups) with butter and sprinkle the breadcrumbs over the base.

For the base, heat the milk, butter, zest and sugar over medium heat for 10 minutes, stirring until dissolved. Slowly pour the warm milk into the egg yolks, while beating. Pour into the prepared dish and set aside for 15 minutes.

Place the dish in a deep roasting tray and pour in enough boiling water to come halfway up the sides of the dish. Bake for about 25-30 minutes until the custard has set. Remove from the oven and set aside to cool a little, then remove from the bain-marie and cool slightly.

For the meringue, beat the egg whites until soft peaks form. Slowly add the sugar, while beating until stiff and shiny. Spoon into a piping bag fitted with a round nozzle.

Spread the lemon curd over the cake base, then pipe the meringue on top. Lower the oven to 150°C. Bake for about 25-30 minutes, until the meringue is lightly golden and crisp on the outside.

Variation

Save time by using marshmallows instead of the meringue.

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