Ingredients
Method
1.Preheat oven to moderately slow. Lightly grease round 2-litre (8-cup) ovenproof dish.
2.Cut sponge cake into 3cm pieces, place pieces randomly in prepared dish. Combine cream, extract, rind and juice in small saucepan over low heat, stirring until hot.
3.Whisk eggs and sugar in large bowl until combined. Whisking constantly, pour hot cream mixture into egg mixture, pour into dish over sponge cake. Bake, uncovered, in moderately slow oven 45 minutes. Remove pudding from oven, increase oven temperature to moderate.
4.Cool pudding for 10 minutes, then, using rubber spatula, carefully spread lemon butter over surface.
5.Make meringue topping. Beat egg whites in small bowl with electric mixer until soft peaks form; add sugar, a tablespoon at a time, beating until sugar dissolves between additions. Tint extra sugar with a little yellow colouring in small bowl.
6.Spoon topping over pudding to completely cover surface; sprinkle yellow sugar evenly over meringue. Bake, uncovered, in moderate oven about 15 minutes or until browned lightly.
This recipe takes a new look at a traditional lemon meringue pie by replacing the pastry with a sponge base. You can buy a sponge cake at most supermarkets. You need one lemon for the juice and the rind. Whisking constantly, pour the hot cream mixture into egg mixture. Using a rubber spatula, spread the lemon butter over the pudding. Tint the extra sugar with a little yellow colouring in small bowl. Sprinkle the yellow sugar evenly over the meringue topping.
Note
