Cooking time: 1 1/4 hours
ingredients
serves 4
1 2/3 cups milk
2 tablespoons butter
grated rind of 1 lemon
3 large eggs, separated
1 1/2 cups fresh white breadcrumbs
2 tablespoons raspberry jam
1/2 cup fine sugar
method
1. Heat the oven to 180°C (350°F). Heat the milk, butter and lemon rind in a saucepan until the butter melts. Mix the egg yolks with 2 tablespoons sugar.
2. Stir in some of the milk and when smooth add the rest of the milk.
3. Put the breadcrumbs in the bottom of a 1 qt ovenproof dish. Pour the custard over the crumbs. Bake for 25 - 30 minutes to set.
4. Reduce the heat to 140°C (275°F). Spoon the jam over the custard. Whisk the egg whites until stiff.
5. Gradually whisk in the remaining sugar. Spoon the meringue over the custard, spreading it completely to the edge of the dish. Bake for 30 minutes until the meringue is pale brown.
6. Serve hot or chilled.
