Marry custard slices with lemon meringue pie – and wait for the compliments to roll in.
|6||eggs — just the yolks|
|180 ml||castor sugar|
|lemon — zested|
|lemon zest — extra|
|375 ml||castor sugar|
|1.2 ml||Robertson's cream of tartar|
|80 ml||water — cold|
|salt — just a pinch|
|2||eggs — white|
|5 ml||Robertson's vanilla essence|
Grease a rectangular baking tin with
1. Custard: Beat the egg yolks and castor sugar
together. Sprinkle the flour over and beat until well combined.
2. Pour the milk into a saucepan and heat over low
heat until just below boiling point.
3. Add 60ml (¼c) of the milk to the egg mixture and
beat quickly. Add another 60ml (¼c) of the milk and beat well, then add the
last of the milk and beat again.
4. Return the milk mixture to the saucepan and heat
over low heat, stirring continuously, until the custard thickens.
5. Mix the lemon zest into the custard and transfer
to a clean bowl. Cover with clingfilm (directly on the surface of the custard)
and chill for 30 minutes.
6. Custard slices: Arrange half the crackers
tightly together in the bottom of the prepared baking tin, ensuring there are
no gaps in between. Spread the custard evenly over the layer of crackers, and
top with another layer of crackers. Cover with clingfilm and chill in the
fridge for at least an hour or until set.
7. Meringue: Put all the ingredients in a large
glass bowl over a double boiler. Bring the water to the boil and beat the
mixture in the glass bowl for 7-10 minutes or until thick and glossy. Remove
from the double boiler and set aside to cool slightly.
8. To serve: Cut into slices, using the crackers as
a guide. Top with the meringue and serve.