January 29th, 2012 
admin 
A delicious dessert that serves 10 people and takes about x hours
Ingredients
- 250 g Plain sweet biscuits
- 100g unsalted butter melted
- 1/2 cup wheaten cornflour
- 1/2 cup castor sugar
- 1/2 lemon juice
- 1 1/4 cups water
- 4 eggs seperated
- 2 teaspoons grated lemon rind
- 60 g extra unsalted butter
- 1 cup extra castor sugar
Method
- Grease 24 cm loose based ton
- Process biscuits, add butter and continue processing until combined
- Press biscuit mixture into tin refridgerate
- Combine conrnflour, 1/2 cup sugar, in saucepan, gradually stir in water and juice until smooth
- Cook stirring over medium heat until mixture boils and thickens
- Reduce heat, simmer, stirring for 1 minute
- Remove from heat
- Stir in extra 60g of butter, then yolks and rind. Stir until butter melts
- Cool for 10 minutes
- Spread filling over biscuit base
- Cover and refridgerate for 2 hours
- Pre-heat oven 180°
- Beat egg whites until soft peaks form
- Gradually add 1 cup of sugar until sugar dissolves between additions
- Spread Meringue over filling
- Bake uncovered for 5 mins untilo meringue is light brown