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.
: 20 minutes
: 1 hour
: 8 -10 servings
4 egg whites
8 oz (227g) caster sugar
1/4 pint cream
1 large tin condensed milk
1 lime zest for decoration
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
juicy lemons ready for zesting and squeezing
Leave the filling to thicken
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