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Lemon & Passionfruit Cream with Oat & Brown Sugar Meringue

Lemon & Passionfruit Cream with Oat & Brown Sugar Meringue



  • 4 egg whites
  • few drops of lemon juice
  • pinch of salt
  • 200g castor sugar
  • 50g soft brown sugar
  • 70g rolled oats
  • passionfruit cream
  • 100mls cream
  • dash vanilla essence
  • ½ tub Cannonhill Lemon & Passionfruit Curd

Orange Syrup

  • 100mls water
  • 50mls orange juice
  • 75g castor sugar
  • 3 crushed cardamon pods
  • knob of ginger julieanned
  • 4 oranges


Place the egg white in an electric mixing bowl, add the lemon juice and the salt and whisk to stiff peaks, slowly add the sugar while still beating, then the oats. Once combined stop and remove. Pre heat the oven to 110c. Place kitchen spoon size dollops of meringue onto a baking tray with sprayed kitchen paper and place in the oven for approx 3 hours. Meanwhile to make the syrup add all the ingredients to the pot except the oranges and bring to a boil, turn to a light simmer and continue for 5 min, remove and put aside. To make the passionfruit cream, combine all in a bowl and whisk to soft peaks. To assemble place meringue on the bottom top with a little cream and the sliced orange and spoon over the syrup, serve.