Ingredients Jump to Instructions ↓

  1. 225 grams digestive crumbs ( graham crackers )

  2. 85 grams butter , melted Filling;

  3. 3 egg yolks

  4. 50 grams caster sugar

  5. 4 tbsp cornflower

  6. 2 1/2 cups full cream milk

  7. 100 grams dark or plain chocolate , melted. Meringue:

  8. 3 egg whites

  9. 125 grams caster sugar

  10. 1/4 tsp vanilla

  11. 1 tsp lemon juice

  12. 1/2 tsp lemon zest

Instructions Jump to Ingredients ↑

  1. How to make it Preheat oven to 375 F, grease a 23cm loose bottom pan and set aside. Mix the crackers crumbs and the butter and press in the bottom and sides Of the pan. Cover and chill while you prepare the filling. Beat the egg yolks, caster sugar and cornflower in a large bowl until they Form a smooth paste, adding a little of the milk if necessary. Heat the milk till Almost boiling, then slowly pour it on the egg mixture, whisking well. Return the mix. to the saucepan and cook gently, whisking constantly till Thickened. Remove from heat, whisk in melted chocolate, and then pour it over Crust. For the meringue: Whisk the egg whites in a large bowl till frothy, add the lemon juice and zest. Keep whisking till soft peaks forms, and then gradually add the sugar till stiff peaks Forms. Add the vanilla and beat again till glossy. Spread the meringue over the filling and swirl with a teaspoon for a Decorative shape. Bake for 30 minutes till meringue topping is browned. Serve hot or warm. You can keep any leftovers in the fridge up to two Days. Close


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