Step by step method

1. Preheat the oven to 180˚C conventional or 160˚C fan-forced.
2. Sprinkle the crushed biscuits in the bottom of a 25cm pudding bowl or small individual oven-safe dishes.
3. For the filling, bring 300ml of the coconut milk to a simmer and add the sago.
4. Simmer, stirring every now and then for 15-20 minutes or until the sago is cooked and translucent.
5. In a mixing bowl, rub 220g of the sugar and the lemon zest together with your fingertips to release the oils from the zest – it should be very fragrant.
6. Add the egg yolks and beat with an electric whisk until light and creamy.
7. Add the melted STORK Bake, sifted cake flour and baking powder to form a batter then mix in the remaining 300ml coconut milk, sago mix and lemon juice.
8. Whip the egg whites until soft peaks form then gradually add the remaining 200g caster sugar to form a glossy meringue.
9. Place half the meringue into a piping bag fitted with a star nozzle.
10. Divide the rest of the meringue into two – whisk half into the lemon curd mixture then fold the rest in gently.
11. Pour into the prepared dish, pipe the meringue on top in rosettes and place inside a larger roasting tin.
12. Fill the roasting tin with boiling water so it comes halfway up the sides of the dish then bake in the oven for 20 minutes until the top just sets – it should wiggle slightly.
13. Remove from the oven, allow to cool slightly then serve warm.

14. process 3