Lemon Meringue Baked Oatbran…

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INGREDIENTS:

• 45g oatbran
• ½ tablespoon sweetener
• ¼ teaspoon baking powder
• 1 egg
• 1 teaspoon lemon extract
• 1 tablespoon lemon curd
• 2 heaped tablespoons fat free greek yogurt

Italian Meringue:

• 1 egg, whites only
• 25g caster sugar
• 25ml cold water

METHOD:

1. Preheat oven 180°C fan.
2. Add the dry ingredients to a bowl and give a quick mix.
3. In another bowl whisk the egg and lemon extract until pale, add the yogurt mix.
4. Stir the egg mixture into the dry ingredients until well combined.
5. Leave to soak for a few minutes.
6. Pour your mixture into your desired dish, leaving a few spoonful’s behind.
7. Add the curd into the centre and cover with the last few spoons of the mix.
8. Bake in the oven for 25 – 30 minutes.
9. The last 5 minutes of cooking time prepare your meringue.
10. Whisk the egg white until they just start to make soft peaks.
11. In a small heavy duty saucepan add your sugar and water and bring to a boil until a sugar thermometer reaches 135°.
12. Once the temperature is met slowly pour the hot sugar into the meringue but keep whisking until you get glossy stiff peaks.
13. Add the meringue to the top of your oatbran and use a blowtorch to colour the top, alternatively pop under a hot grill for a few minutes.

NOTES:

• Make sure your sugar hits the right temperature as this ensure the egg white “cooks” when you whisk the sugar syrup into the whites, blow torching or grilling for a few seconds just gives it a crispy top.
• You can also just make a normal meringue topping by whisking the sugar and egg white and adding to the oatbran half way through cooking time.

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