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Meringue-topped lemon and passionfruit delicious

  • 0:15 Prep
  • 0:45 Cook
  • 6 Servings


  • 150g unsalted butter, melted
  • 2 teaspoons lemon rind, finely grated
  • 2 tablespoons lemon juice
  • 1/3 cup fresh passionfruit pulp
  • 1 cup caster sugar
  • 3/4 cup self-raising flour
  • 1 1/4 cups milk
  • 4 eggs, separated
  • Double cream, to serve


  • 3 egg whites
  • 3/4 cup caster sugar


  • 1
    Preheat oven to 180C/160C fan-forced. Grease a 1.5-litre (6-cup-capacity) baking dish.
  • 2
    Place butter, lemon rind, lemon juice, passionfruit pulp, sugar, fl our, milk and egg yolks in a bowl. Whisk to combine.
  • 3
    Using an electric mixer, beat egg whites on high speed until soft peaks form. Using a metal spoon, fold 1/4 of the egg white into lemon mixture. Gently fold in remaining egg white.
  • 4
    Spoon mixture into prepared dish. Place dish in a large roasting pan. Pour boiling water into pan to come halfway up side of dish. Bake for 35 to 40 minutes or until golden and just set (see Notes).
  • 5
    Meanwhile, make meringue using an electric mixer, beat egg whites on high speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy.
  • 6
    Preheat grill on high. Remove pudding from water bath. Dollop meringue over pudding. Grill for 3 to 4 minutes or until golden (see Notes). Serve immediately with cream.

Source: taste.com.au


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