Name: Lemon meringue pudding
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1/3 cup (50g) cornflour; 600 millilitre water; 1 cup (220g) caster sugar; 2 lemons, juice and finely grated zest; 2 eggs, separated; 30 gram unsalted butter; 2 tablespoon caster sugar, extra

Lemon meringue pudding

With 11 children to feed and a home-based business to support them, it’s no surprise that my husband Mick’s grandmother had one eye on economy. This recipe uses no milk or cream and hardly any butter – a couple of eggs, a couple of lemons, a handful of sugar. It costs very little to put on the table, yet it is absolutely delicious and decadent.

Ingredients

1/3 cup (50g) cornflour

600 millilitre water

1 cup (220g) caster sugar

2 lemons, juice and finely grated zest

2 eggs, separated

30 gram unsalted butter

2 tablespoon caster sugar, extra

Method

1.Put the cornflour into a saucepan (off the heat), and stir in a little water to form a smooth paste. Add the rest of the water and stir over medium heat until the mixture boils and thickens, stirring constantly to avoid lumps forming.

2.Remove from heat and add sugar, lemon juice and zest, and 2 egg yolks. Return to the stove and stir for about 5 minutes, until thickened. Stir in butter. Pour into a 24cm pie dish. Cool slightly, then refrigerate for 30 minutes, until set.

3.Preheat the oven to 200°C (180°C fan-forced). Beat egg whites until soft peaks form. Add extra sugar and beat until stiff peaks form. Pile the meringue onto the lemon pudding and spread to cover the surface. Bake for 10-12 minutes, until it starts to look golden brown.

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Ingredients

Method

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