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Lemon Lapis Pudding
by Claire Winlow (follow)
A slice of Lemon Lapis
I first had this pudding one Easter at my Auntie Anne's house. It was such a hit that I asked her to share the recipe with me. I've since made this on numerous occasions and it's a winner. It's very simple to make and can be done in advance meaning that you have more time to relax in the run up to a dinner party. It also has the benefit of freezing well so you could really plan ahead if you want to.
Impress your guests with this zesty sweet pudding
The zesty zing of the lemon is the perfect contrast to the sweet chewy crunch of the meringue.
Cooking Time: 1 hour
Makes: 8 -10 servings
Ingredients
4 egg whites
8 oz (227g) caster sugar
1/4 pint cream
1 large tin condensed milk
3 lemons
1 lime zest for decoration
Method
Whisk egg whites until stiff and dry
Add sugar slowly to egg whites one spoonful at a time, until all is combined
Divide egg white mixture into 3 x 8" circles on grease proof paper.
Place in oven at 130c (250F) for 1 hour
After an hour switch off the oven and leave the meringue circles there for another hour.
Grate zest and squeeze juice from the 3 lemons (or 2 if you can get large ones).
Combine lemon juice, zest, condensed milk and cream together and leave in fridge to thicken for 15 minutes.
Sandwich together the three meringues with the zesty creamy filling, leaving some for the top.
Decorate with some zest from a lime or seasonal fruit like raspberries and then chill for at least 4 hours.
In the unlikely event of having some leftovers, pop it back in the fridge as it tastes even better the next day.
whisk egg whites until they form peaks
Form circles
juicy lemons ready for zesting and squeezing
Leave the filling to thicken
#Meringue
#Lemon
#Pudding
#Dessert
#Simple
#Freeze
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[ Submit a Comment ]
what is "a large tin condensed milk"? It would help if oz or cups were specified!
by shela
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