Baked Lemon Souffle Dessert
- Serving: 10
- Cook time: 10
- Passive time: 10
Ingredients
-
1
A pack of Green's Lemon Meringue Crunch
-
50g
Butter
-
1
Medium egg
-
1
7" tin
-
275
Water
Method
- Prepare the crunch base as instructed on back of pack.
- Prepare the lemon filling as instructed on back of pack and leave in saucepan.
- Prepare the meringue topping as instructed on back of pack and then gently fold into the lemon filling.
- Pour the mixture into the cooked base.
- Place in the oven and bake for 20 minutes at 160°C (145°C for fan oven) 325°F, Gas Mark 3.
- Serve warm or cold.
Andrew Beech
on 12th February 2017 2:50 pmThis page’s recipe is for Apple Syrup Pancakes not Baked Lemon Souffle Dessert – there’s been an error linking the recipe with the title!
Admin
on 16th February 2017 12:59 pmHi!
Thank you for spotting this, we have now correct it.
Thanks
Greens
Vicky Macarthur
on 10th February 2017 5:56 pmThis is the wrong recipe!