My daughter got a kids cooking book for her birthday. We tried this recipe.
It was really, really delicious. I thought I'd share it.

lemon meringue pudding



PREPARATION TIME 25 MINUTES COOKING TIME I HOUR 5 MINUTES



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 to two lemons for the juice and the rind.



200g bought sponge cake

1 3/4 cups (430mI) cream

1 teaspoon vanilla essence

1 teaspoon finely grated lemon rind

1/3 cup (80mI) lemon juice

6 eggs

3/4 cup (165g) caster sugar

280g jar lemon butter



meringue topping:

3 egg whites

3/4 cup (165g) caster sugar

1 tablespoon caster sugar, extra

Yellow food colouring



Preheat oven to moderately slow (170 C). Lightly grease round 2-litre
(8-cup) ovenproof dish.



Cut sponge cake into 3cm pieces, place pieces randomly in prepared dish.
Combine cream, essence, rind and juice in small saucepan over low heat,
stirring until hot.



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 (170 C) for 45 minutes. Remove pudding
from oven, increase oven temperature to moderate (190 C).



Cool pudding for 10 minutes, then, using rubber spatula, carefully spread
lemon butter over surface.



Make meringue topping. 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.



Serve hot with cream or ice-cream.



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.