Ingredients
Fluffy pancakes
- 400g self- raising flour
- 75g Sugar
- 20g baking powder
- 400g milk
- 6 eggs
- 50g melted butter
Coconut biscuit crumb:
- 100g flour
- 100g coconut
- 100g butter
- 100g caster sugar
Lemon Curd:
- 7 lemons
- 6 eggs
- 9 egg yolks
- 280g caster sugar
- 336 butter small dice
Meringue
- 150g egg white
- 300g sugar
Method
- Mix flour, sugar and baking powder
- Add milk and whisk for 1 minute
- Add eggs and mix well
- Add the melted butter
- This recipe works so much better the night before.
Coconut biscuit crumb:
- Mix altogether and roast in the oven at 180 degrees. Until golden in colour. Mix with a wooden spoon halfway through to help with even cooking.
Lemon Curd:
- Mix lemon, eggs and sugar in the pan. Whisk all the time. When it starts to thicken and bubble, take off the heat and whisk in cold butter.
- Pour on a cool tray and cover with cling film and let cool.
Meringue
Whisk together until glossy, spread out and place on a tray and cook for 1 hour at 110 degrees.
- Take out, let cool. And crush
