Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
5 Ingredients
Number of servings
8
- 250grams pastry sheet, store bough and thawed
- 300grams lemon curd
- 4 eggs, whites only needed
- 8tablespoons caster sugar
- 1 pinch cream of tartar
Nutrition per serving
1360kJ / 325Cal
1360 Kilojoules or 325 Calories
16% of daily energy intake*
Protein
5.8grams
Fat
8.0grams
Carbs
56.2grams
Sugars
36.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A dessert with a crunchy base, tangy lemon centre and crackling topping.
Method
Step 1 of 7
Pre-heat the oven to 180°C/160°C fan-forced.
Step 2 of 7
Roll out the pastry and place in a 9 inch baking dish covering the base and sides.
Step 3 of 7
Bake in the oven for 20 minutes.
Step 4 of 7
Meanwhile, in a mixer, beat the egg whites until soft peaks appear.
Step 5 of 7
Inclemently add the sugar and cream of tartar keeping the peaks forming.
Step 6 of 7
Remove the cake base from the oven and fill evenly with lemon curd. Now spread the meringue on top of the lemon.
Step 7 of 7
Place back in the oven for a further 12 minutes or until the meringue starts to brown before serving.
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