Lemon Lapis Pudding

by Claire Winlow (follow)
Dessert (1081)      Simple (966)      Pudding (131)      Lemon (108)      Meringue (24)      Freeze (10)     

lemon lapis, filling, sauce, pudding
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.

lemon lapis, filling, sauce, pudding
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.

Preparation Time: 20 minutes
Cooking Time: 1 hour
Makes: 8 -10 servings

4 egg whites
8 oz (227g) caster sugar
1/4 pint cream
1 large tin condensed milk
3 lemons
1 lime zest for decoration

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

lemon lapis, filling, sauce, pudding
Form circles

juicy lemons ready for zesting and squeezing

Leave the filling to thicken

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