Apple Custard Meringue Dessert

Apple Custard Meringue Dessert

This Apple Custard Meringue Dessert is unique. It looks like a tart but it has no crust. It may be a trifle, but it can be portioned and served onto a plate. It’s baked and it’s served chilled. And it’s incredibly tasty. This is a dessert which I’ve known since childhood, my mother used to prepare it for me and my brother very often. It’s a wonderful, delightful, seasonless treat and I’ve always loved it. It has three layers: apple, custard and meringue; it’s easy to make and it really is unforgettable 🙂

 

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Ingredients Apple Custard Meringue Dessert

  • 1 kg apples (5-6 medium sized apples)
  • 100 g butter
  • 5 eggs, separated
  • 15 tablespoons granulated sugar
  • 20 g vanilated sugar (or 1 tablespoon vanilla extract)
  • 2 tablespoons corn starch
  • 600 ml whole milk
  • 2 tablespoons lemon zest

 

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Directions Apple Custard Meringue Dessert

Preheat the oven at 175 Celsius. Prepare a heatproof casserole (I used a spring form and I secured it inside with aluminum foil).

Step 1: Grease the casserole with 25 g butter and sprinkle over 2 tablespoons of granulated sugar. Wash the apples, grate them, squeeze them to discard the juice and mix them with 1 tablespoon of lemon zest. Spread the grated apples into the casserole, over the butter-sugar layer. Put the casserole into the oven for 15-20 minutes. In the meantime prepare the custard.

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Step 2: In a saucepan, mix the egg yolks with 5 tablespoons of sugar, vanilated sugar (or vanilla extract), milk and cornstarch. Cook over medium heat, whisking constantly, until it thickens, then remove the saucepan from the heat, add the remained butter and lemon zest and homogenize. Take out the casserole from the oven and pour the custard over the apple layer. Level and put the casserole back into the oven for another 15-20 minutes, while you prepare the meringue.

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Step 3: Beat the egg whites with a pinch of salt until foamy. Add gradually the sugar and continue beating until a thick, glossy meringue forms. Take off the casserole from the oven and spread evenly the meringue over the custard layer. Turn down the heat to 125 Celsius and bake again until the meringue gets golden brown. When ready, let the dessert cool completely and put it into the refrigerator for at least 4 hours (better overnight) before cutting and serving it.

 

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