Lemon Meringue Pudding

I made this one for guests on Friday night and it was a big hit. It uses a sponge base instead of the traditional pastry base.

Ingredients - pudding
200 g bought sponge cake
430ml cream
1 teaspoon of vanilla extract
1 teaspoon of finely grated lemon rind
80ml lemon juice
6 eggs
165 g caster sugar
280g jar of lemon butter

Ingredients - meringue topping
3 egg whites
165g caster sugar

Method
1. Preheat oven to moderately low. Lightly grease a round 2 litre ovenproof dish.
2. Cut sponge cake into 3 cm pieces. Place pieces randomly in prepared dish. Combine cream, extract, rind and juice in a small saucepan overlow heat, stirring until hot.
3. Whisk eggs and sugar in a large bowl until combined. Whisking constantly, pour hot cream mixture into egg mixture and then pour into dish over sponge cake. Bake, uncovered, in a moderately low oven for 45 minutes. Remove pudding from the oven and increase the oven temperature to moderate.
4. Cool pudding for 10 minutes, then, using rubber spatula, carefully spread lemon butter over the surface.
5. Make meringue topping. Spoon topping over pudding to completely cover surface. Bake, uncovered, in a moderate oven for about 15 minutes or until browned lightly.

Method - meringue topping
Beat egg whites in a small bowl with electric mixer until soft peaks form, add sugar, a tablespoon at a time, beating until sugar disovles between additions.

Serve hot with cream or ice cream. Serves 8.