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Lemon Meringue Stack

Bromwyn's first dessert, Series 3 Come Dine with Me Australia.


  • 1 cup of caster sugar

  • 160 gm egg whites (normally around 4 x 69g eggs)

  • 2 tablespoons of gluten free cornflour

  • 2 tablespoons of gluten free white vinegar

  • 1 teaspoon of vanilla extract (you could swap this for rosewater or lavender water)

  • 1 x 375g tin of condensed milk

  • 1 x 600 ml of cream

  • 1 x vanilla pod

  • 1 cup of extra caster sugar

  • 1 ¼ cups of water

  • 5 drops of natural yellow food colouring (optional)

  • ½ cup of lemon juice

  • 3 teaspoons of lemon pulp or 2 teaspoons of finely grated lemon rind

  • 3 egg yolks (use leftover from the egg white mixture)

  • ½ cup of lemon juice

  • 60g butter (I used nuttelex brand)


  • For the meringue::

  • 1.

    Pre heat oven to 150 degrees.

  • 2.

    Mix egg whites in a clean bowl until soft peaks form.

  • 3.

    Add sugar tablespoon at a time until the mixture is thick and glossy and the sugar has dissolved.

  • 4.

    Add cornflour, vanilla and vinegar until just mixed in.

  • 5.

    Place spoonfuls of mixture on tray – leaving room to spread. You could also use a piping bag.

  • 6.

    Reduce oven to 120 degrees. Place meringue into oven and cook for about an hour or until firm to touch. Turn off oven and leave too cool, allow the oven door to be slightly open.

  • For the lemon curd :

  • 1.

    Mix cornflour, sugar and lemon juice together. Whisk until smooth.

  • 2.

    Place mixture in a non-stick saucepan on medium heat, stirring until thick and not lumpy.

  • 3.

    When thickened, take mixture off heat and add the egg yolk. Mix well and allow to cool.

  • To make ice cream:

  • 1.

    Get seeds out of vanilla pod.

  • 2.

    Mix condensed milk together with whipped cream and vanilla pods.

  • 3.

    Put into freezer safe dish and freeze.

  • 4.

    To put altogether, lay one meringue on the base of plate. Add a spoonful of lemon curd and cream, followed by another meringue and curd. Place last meringue on top and dust with gluten free icing sugar. Add a spoonful of the sweet ice cream.


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