Applesauce Lemon Meringue Pudding Recipe
Applesauce Lemon Meringue Pudding is a mouth watering recipe. I am sure this tasty and irresistible Applesauce Lemon Meringue Pudding dish will get you a lot of compliments!
Ingredients
| Unsweetened applesauce | 2 Cup (16 tbs) | |
| Eggs | 3 , separated | |
| Lemon juice | 1 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| 1/2 tsp grated lemon rind 2 mL | ||
| Pinch freshly grated nutmeg Pinch | ||
| Pinch cream of tartar Pinch | ||
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| 1/4 cup slivered almonds or chopped hazelnuts 50 mL | ||
Directions
In large bowl, whisk together applesauce, egg yolks, lemon juice, vanilla, lemon rind and nutmeg.
Beat together egg whites and cream of tartar until soft peaks form.
Blend in sugar, beating constantly until meringue is stiff and glossy.
Fold half the meringue into applesauce mixture and transfer to 9 inch square (2.5 L) cake pan.
Set pan in large roasting pan and pour in enough boiling water to come halfway up sides of cake pan.
Over high heat, bring water in roasting pan back to boil.
Spread remaining meringue in thin layer over applesauce mixture.
Sprinkle with nuts.
Set cake pan and roaster in 325°F (160°C) oven and bake for 30 minutes or until meringue and nuts have browned.
Serve immediately while meringues is still puffed.
Beat together egg whites and cream of tartar until soft peaks form.
Blend in sugar, beating constantly until meringue is stiff and glossy.
Fold half the meringue into applesauce mixture and transfer to 9 inch square (2.5 L) cake pan.
Set pan in large roasting pan and pour in enough boiling water to come halfway up sides of cake pan.
Over high heat, bring water in roasting pan back to boil.
Spread remaining meringue in thin layer over applesauce mixture.
Sprinkle with nuts.
Set cake pan and roaster in 325°F (160°C) oven and bake for 30 minutes or until meringue and nuts have browned.
Serve immediately while meringues is still puffed.
Chef
