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Granola lemon meringue

Granola lemon meringue

  • Cooking Time
    1hr 10min
  • Difficulty
  • Serves

Recipe by: Keletso Motau


• 250g Rolled Oats
• 50g Pumpkin seeds
• 50g Sunflower seeds
• 50g Pecans, rough chop
• 30g Sesame seed
• 50g Coconut flakes
• 50g Dried Apricots, Chopped
• 30ml Coconut oil
• 50ml Maple Syrup
• 50ml Honey

Macerated Blue Berries :
• 200g fresh blue berries
• 30ml Castor sugar
• 40ml Lemon Juice

Italian Meringue :
• 315g Caster Sugar
• 60ml Water
• 4 egg whites, at room temperature
• Pinch of cream of tartar


Method for granola:
• Mix all Ingredients, excluding fruits and coconut flakes, and bake at 160°C until golden. Halfway through baking add the rest of ingredients and toss every 10min.

Method for berries and lemon curd:
• Mix all ingredients together

Method for meringue:
• Stir sugar and water in a saucepan over low heat until sugar dissolves, brushing pan with a wet pastry brush.
• Cook on medium-high heat (don’t stir) for 3-5 minutes or until the syrup is 115ºC (soft ball stage).
• While the syrup continues to cook, whisk the egg whites and cream of tartar until soft peaks form.
• When syrup is 121ºC (hard ball stage), slowly add it to egg white mixture. Whisk on high speed until thick.

To assemble:
• In a dish of your choice make a base layer of granola. Top the base with a layer of the berry curd mixture. Finally, top with meringue and use a blowtorch to brown the top.