Lemon Meringue Cream

Prep Time:
35 mins plus cooling/refrigeration time
Cook Time:
1 1/2 hrs
Total Time:
2 hrs 5 mins
A word from the cook
Meringue can be made up to a fornight before req'd. Store in airtight container. Filling can be made 2 days prior. Fill, decorate and refrigerate up to 12 hrs before serving.

4 egg whites
1 1/4 cups castor sugar
1 tspn lemon juice
2 tspns icing sugar

5 tblspns cornflour
1/2 cup sugar
1 cup water
2 tspns grated lemon rind
1/3 cup lemon juice
30g butter
4 egg yolks
1/2 cup thickened cream

  1. Cut 25cm circle from piece of grease-proof paper; place on lightly greased oven tray.
  2. Brush paper lightly with melted butter, dust with cornflour, shake off excess cornflour.
  3. Combine egg whites, castor sugar and lemon juice in small basin of electric mixer, beat on high speed for 15 minutes.
  4. Fold in sifted icing sugar.
  5. Spread a 7mm layer of meringue over prepared paper.
  6. Pipe remaining meringue mixture around edge to form shell.
  7. Bake in very slow oven 1 to 1 1/2 hours or until dry to touch; cool in oven with door ajar.
  8. Remove paper from meringue, place on serving plate.
  9. Spread filling into meringue shell, refrigerate until set.
  10. Decorate with whipped cream and fruit.


  1. Blend cornflour and sugar with water, lemon rind and lemon juice in pan.
  2. Stir constantly over heat untilmixture boils and thickens, reduce heat, simmer, stirring, 1 minute.
  3. Remove from heat, stir in butter, then egg yolks, cover, cool to room temperature.
  4. Stir in cream.
  5. Press a piece of plastic food wrap onto surface of filling to prevent skin forming.

0 Notes