INGREDIENTS (serves 8)
- Light olive oil spray
- 4 eggs, separated
- 315g (1 1/2 cups) caster sugar
- 1 teaspoon fresh lemon juice
- 60ml (1/4 cup) fresh lemon juice, extra
- 250ml (1 cup) thickened cream
- Fresh mixed berries, to serve
- Icing sugar, to dust
DIRECTION
- Preheat oven to 120°C.
- Lightly spray a 24cm (base measurement) pie dish with oil and line with nonstick baking paper.
- Use an electric beater to beat egg whites in a clean, dry bowl until firm peaks form.
- Add 215g (1 cup) of sugar, 1 tablespoon at a time, beating constantly until mixture is thick and glossy.
- Beat in the lemon juice.
- Transfer to the dish, spooning the mixture 4cm up the side to form a shell.
- Bake for 1 hour 20 minutes or until crisp. Turn off oven.
- Leave in oven, with the door ajar, to cool completely.
- Meanwhile, combine egg yolks, remaining sugar and extra lemon juice in a saucepan over low heat.
- Use a balloon whisk to whisk until mixture thickens. Transfer to a bowl.
- Set aside to cool slightly.
- Cover surface with plastic wrap.
- Place in the fridge for 1 hour to cool.
- Use an electric beater to beat cream in a bowl until firm peaks form.
- Use a clean electric beater to beat the lemon mixture until smooth.
- Gently fold into cream. Spoon into meringue shell.
- Cover and place in the fridge for 2 hours to chill. Top with berries.
- Dust with icing sugar.
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