Name: Lemon meringue sago pudding
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 250 ml sago rinsed and drained; 1 l milk; 1 cinnamon stick; 30 ml white sugar; 2 egg yolks lightly salted; 15 ml butter; 2 eggs white; 375 ml castor sugar; 1 ml Cream of tartar; 80 ml water cold; 5 ml vanilla; to serve to serve; 125 ml lemon curd readymade; lemon zested

Recipe Disclaimer

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Ingredients (14)

250 ml	sago — rinsed and drained
1 l	milk
1	cinnamon — stick
30 ml	white sugar
2	egg yolks — lightly salted
15 ml	butter
2	eggs — white
375 ml	castor sugar
1 ml	Cream of tartar
80 ml	water — cold
5 ml	vanilla
	to serve — to serve
125 ml	lemon curd — readymade
	lemon — zested

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Method:

1. Put the sago, milk and cinnamon stick in a saucepan and
heat. Simmer over low heat for about 20 minutes or until the sago is soft and
transparent. Stir often to prevent the pudding from catching.

2. Mix the sugar and egg yolks in a bowl. Add a little of the
sago and stir well. Return the mixture to the saucepan and combine well with
the rest of the sago mixture.

3. Remove the cinnamon stick and stir in the salt and butter.
Set aside.

4. Meringue Put all the ingredients in a glass or enamel
mixing bowl that fits tightly over a saucepan to create a double boiler. Bring
a little water to the boil in the saucepan and place the bowl on top, ensuring
the bottom doesn’t touch the water.

5. Beat the mixture with an electric beater over medium heat
for 7-10 minutes or until the meringue is stiff and shiny. Remove from the
saucepan with the water and set aside.

6. To serve: Spoon the sago into a serving bowl and dot with
the lemon curd. Spoon the meringue on top and spread lightly. Toast the
meringue topping with a blowtorch if you like or serve as is with the lemon
zest.