Name: Lemon Meringue Cream
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 1
Ingredients: 4 egg whites; 1 1/4 cup sugar; 1 tsp lemon juice; 2 tsp icing sugar sifted; 5 tbs cornflour; 1/2 cup sugar; 1 cup water; 2 tsp lemon rind grated; 1/3 cup lemon juice; 30 g butter; 4 egg yolks; 1/2 cup thickened cream; 1 tbs whipped cream *to decorate

by whitty Last updated on 07/09/2019

A special occasion dessert, a Christmas favourite at our house. A little fiddly, but well worth the effort. - whitty

Ingredients

Meringue

4 egg whites
1 1/4 cup sugar
1 tsp lemon juice
2 tsp icing sugar sifted

Filling

5 tbs cornflour
1/2 cup sugar
1 cup water
2 tsp lemon rind grated
1/3 cup lemon juice
30 g butter
4 egg yolks
1/2 cup thickened cream
1 tbs whipped cream *to decorate

Method

Step 1

Cut out a 25 cm circle of greaseproof paper and place on a lightly greased oven tray.
Step 2

Brush paper with melted butter, dust with cornflour and shake off excess.
Step 3

Combine egg whites, caster sugar and lemon juice in small mixer bowl.
Step 4

Beat on high speed for approximately 15 minutes.
Step 5

Fold in sifted icing sugar.
Step 6

Spread a 7 mm layer over the prepared paper circle.
Step 7

Using a large piping nozzle, pipe remaining meringue mixture around the edge to form a shell.
Step 8

Bake at 120C for 1-1½ hours or until dry to touch.
Step 9

Cool with the oven door ajar.
Step 10

Remove paper from meringue and place on a serving plate.
Step 11

Filling: Blend cornflour and sugar with water, lemon rind and lemon juice in a saucepan.
Step 12

Stir constantly over heat until mixture thickens.
Step 13

Reduce heat and simmer while stirring for 1 minute.
Step 14

Remove from heat, stir in butter, then egg yolks.
Step 15

Cover and cool mixture to room temperature. Stir in thickened cream.
Step 16

To assemble carefully spread lemon filling into meringue shell.
Step 17

Top with extra whipped cream and fruit. Chill before serving.

Equipment

1 baking tray
1 pastry bag
1 saucepan

Recipe Notes

from Australia’s Best Recipes team

If available a pre-packaged meringue shell could be substituted. The shell can be made up to a week before required and when cold stored in an airtight container. The filling can be made a few days before required, store covered in the refrigerator.