I love the cinnamon and maple flavour of this custard. It can be served warm fresh from the oven or later, after it has cooled in the fridge.
To begin, get a ceramic or stoneware pie pan, a larger pan with 1 inch of water in it, and a large mixing bowl.
This cake divides into 2 layers as it bakes. The upper layer becomes a light cake that covers a rich lemon pudding layer underneath. It is relatively easy to make, but does require a second pan with 1 and 1/2 inches of water for the the baking dish or pan to sit in while it bakes. I use a large stoneware pan so I have purchased a large foil roasting pan that is large enough for it to sit in.
The finished cake can be enjoyed warm from the oven or later after it has cooled in the fridge.
The sweet coconut flavour of this crust complements the smooth, rich lemon flavour of the filling, combined with the light fluffy melt in your mouth meringue. For me, this dessert provides a nice light ending to a Christmas meal. If this sounds good to you, get your oven mitts, a large and small mixing bowl, and a sauce pan, then proceed with this recipe and experience some lemon goodness!