Deconstructed lemon meringue pie

This is one of those dishes you can throw together for unexpected dinner guests. Delicious — keep the presentation artistic.

Ingredients

½ cup	Rolled oats
½ cup	Brown sugar
½ cup	Plain flour
½ tsp	Mixed spice
75 g	Butter, chilled, grated
¾ cup	Lemon curd (Main)
2 Tbsp	Lemon juice, optional
4 large	Meringues (Main)
4 scoops	Sorbet, lemon, from supermarket freezer (Main)
1 bowl	Whipped cream, to serve

Directions

1. Preheat the oven to 180C.
2. Combine the rolled oats, brown sugar and flour, mixed spice and butter. Mix well then spread in a roasting pan. Bake for 10 minutes, stir well then continue baking and stirring until golden and crumbly. Cool. Store in an airtight container in the fridge or freezer.
3. To serve, spread a little of the crumble on four serving plates. If the lemon curd is thick, stir in a little lemon juice. Mix well, until smooth. Dollop some onto each plate.
4. Break each meringue into 3 pieces. Place creatively on top of the lemon curd. Add a scoop of sorbet on the side. Serve with whipped cream.

See more of Jan's Sydney inspired recipes

• Pan-fried fish, cassoulet of beans, vegetables and chorizo
• The deck's dill-cured salmon gravlax
• Baked ricotta