Baked Rasperry Dessert With Meringue Topping

• 600 ml semi-skimmed milk
• 50 g butter
• 250 g sugar + 1 tbsp
• 75 g bread crumbs
• 1 None lemon, zested
• 4 medium eggs, separated
• 300 g raspberries
• 1 tsp corn flour
• 1 tsp vanilla essence
• 2 tbsp apple juice

1. Preheat oven to 350u0b0F. In a pan, heat the milk, butter and 1/4 cup sugar over low heat until the butter and sugar have melted.
2. Remove from the heat and stir in the bread crumbs and lemon zest. Set aside for 10 minutes to allow the breadcrumbs to soak up the liquid then stir in the egg yolks. Transfer to a greased baking dish and bake for about 20 minutes.
3. In a pan, heat the raspberries until simmering. Mix together the cornstarch and apple juice, then add the mixture to the raspberries along with the vanilla, and 1 tbsp sugar. Stir together until smooth then remove from the heat and pour over the baked base.
4. Beat the egg whites until stiff while slowly adding the remaining sugar. Transfer to a piping bag and pipe onto the raspberries. Reduce the oven temperature to 300u0b0F and bake for about 20 minutes. Can be served hot or cold.

milk, butter, sugar , bread crumbs, lemon, eggs, raspberries, corn flour, vanilla, apple juice

Taken from recipes-plus.com/api/v2.0/recipes/18116 (may not work)