This wonderfully zesty and delicious dessert is the perfect partner to a glass of Legacy!



8 large egg whites

750ml (655g) castor sugar

30ml vinegar

30ml cornflour

30ml hot water

250ml ground almond nuts


For the lemon custard:

8 large egg yolks

65ml cornflour

250ml milk

250ml (220g) castor sugar

125ml lemon juice

125ml lime juice

Finely grated zest of 2 lemons

250ml cream beaten stiff



1) Preheat oven to 120˚C

2) Meringue Whisk the egg whites until they are stiff and then add the castor sugar gradually, whisking continuously. Ensure that all the castor sugar has been blended into the egg whites.

3) Fold in the rest of the ingredients.

4) Draw six rectangles, 5 x 12cm, onto a piece of baking paper. Divide the meringue between these six rectangles and spread the meringue evenly.

5) Bake in a preheated oven for about one to one and a half hours until crisp and dry.

6) Lemon Custard Mix the egg yolks and cornflour together. Bring the milk and castor sugar to the boil. Take off the heat then add the milk mixture slowly to the egg mixture, remember to whisk continuously.

7) Return to the heat and bring to the boil, whisking continuously. Remove from heat and set aside to cool off.

8) Add lemon juice, lime juice and lemon zest.

9) When cooled down, fold in the stiffly beaten cream. Layer the meringue and custard in a loaf tin. Freeze overnight and serve sliced.