Deconstructed lemon meringue pie
This is one of those dishes you can throw together for unexpected dinner guests. Delicious — keep the presentation artistic.
- Preheat the oven to 180C.
- Combine the rolled oats, brown sugar and flour, mixed spice and butter. Mix well then spread in a roasting pan. Bake for 10 minutes, stir well then continue baking and stirring until golden and crumbly. Cool. Store in an airtight container in the fridge or freezer.
- To serve, spread a little of the crumble on four serving plates. If the lemon curd is thick, stir in a little lemon juice. Mix well, until smooth. Dollop some onto each plate.
- Break each meringue into 3 pieces. Place creatively on top of the lemon curd. Add a scoop of sorbet on the side. Serve with whipped cream.
See more of Jan's Sydney inspired recipes