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Granola lemon meringue

granola lemon meringue
Granola lemon meringue

Recipe by: Keletso Motau
Serves: 4
Cooking: 20 min
Preparation: 45 min
250g Rolled Oats
50g Pumpkin seeds
50g Sunflower seeds
50g Pecans, rough chop
30g Sesame seed
50g Coconut flakes
50g Dried Apricots, Chopped
30ml Coconut oil
50ml Maple Syrup
50ml Honey
Lemon curd layer:
250ml Greek Yoghurt
200ml Lemon Curd
Macerated Blue Berries :
200g fresh blue berries
30ml Castor sugar
40ml Lemon Juice
Italian Meringue :
315g Caster Sugar
 60ml Water
 4 egg whites, at room temperature
 Pinch of cream of tartar
Method for granola:
Mix all Ingredients, excluding fruits and coconut flakes, and bake at 160°C until golden. Halfway through baking add the rest of ingredients and toss every 10min.
Method for berries and lemon curd:
Mix all ingredients together
Method for meringue:
Stir sugar and water in a saucepan over low heat until sugar dissolves, brushing pan with a wet pastry brush.
Cook on medium-high heat (don’t stir) for 3-5 minutes or until the syrup is 115ºC (soft ball stage).
While the syrup continues to cook, whisk the egg whites and cream of tartar until soft peaks form.
When syrup is 121ºC (hard ball stage), slowly add it to egg white mixture. Whisk on high speed until thick.
To assemble:
In a dish of your choice make a base layer of granola. Top the base with a layer of the berry curd mixture. Finally top with meringue and use a blowtorch to brown the top.

For best results, use Selati!
Twitter: @AlwaysGoodSA 

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