Coconut meringue with lemon cream

Recipe from: 4/11/1996 12:00:00 AM
Ingredients 10
Servings 1
Minutes 20 min + cooling tim


Serving Change
  • 1
    egg white
  • 50
    castor sugar
  • 15
  • pinch salt
  • 150
    cream, chilled
  • 2
    lemons (juice and rind)
  • 100
    castor sugar
  • 250
    cream cheese


20 min + cooling tim
MERINGUE Preheat the oven to 100 ºC (200 ºF). Line a baking sheet with wax paper and dust with cornflour. Whisk the egg white until soft peaks form. Add small quantities of castor sugar at a time while beating continuously. Add the coconut and salt and fold in. Spoon 2 mounds of the mixture on to the prepared baking sheet and bake for 1 hour or until dry. Switch off the oven and leave the meringues in the oven until completed cooled. LEMON CREAM Whip the cream until stiff. Mix the lemon juice and rind with the castor sugar and cream cheese and fold the mixture into the cream. Spoon into dessert bowls, break the meringue into fairly large chunks and arrange on top of the lemon cream. Serves 4.

Read more on: bake  |  fruit

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