Lemon Meringue Pie is a perennial favourite and this rather easy recipe takes this classic Australian dessert as its inspiration. Perfect for any dinner or party as it can be made well in advance and is best if made the day before serving.
To make a 25cm diameter cake (serves 8-12 slices)
Sponge base cut to fit (store bought is perfect)
6 large eggs, separated and at room temperature
¼ teaspoon salt
10g Lemon Aspen Superfruit Powder
1 can (395g) condensed milk
½ cup (110g) castor sugar
Pinch of salt
Preheat the oven to 150C
Prepare a spring form cake tin's base with baker's paper. Cut the sponge base to fit snugly into the base.
In a mixer bet the egg yolks with the salt until they are light and creamy – about 4 to 5 minutes.
Slowly add the condensed milk in a steady stream. Then add the Lemon Aspen Superfruit Powder and set aside.
n a perfectly clean electric mixer bowl and using a clean whisk, beat the egg whites with a pinch of salt or until they firm. Add the castor sugar slowly, about a dessert spoon at a time, until stiff peaks form.
Fold half the egg whites through the lemon aspen mix until incorporated. Pour this into the prepared cake tin and spread evenly.
Gently spread the remaining egg whites over the lemon aspen mix and place the cake onto the middle shelf of the oven. Bake until the meringue has browned – approximately 20-30 minutes or if you have a cook’s blowtorch use this to gently colour and toast the meringue.
Remove from the oven and let cool completely. Once cooled freeze the cake overnight. If not serving the following day, cover the cake carefully in plastic wrap.
Remove the cake from the freezer and remove the plastic wrapping.. Run a thin, sharp bladed knife under hot water and carefully run this knife around the perimeter of the cake to loosen. Remove the cake from the form and cut it into slices.
Serve with fresh berries and drizzle with Wild Rosella and Pepperberry syrup just before serving. (this recipe is tagged in both Wild Rosella Recipes and Pepperberrry recipes)