It’s alarming admitting this, but I have something in common with goldfish. There isn’t much online about their IQ. Some say it’s as high as 90 (I know a few people like that), some say they’re as dumb as dirt, barely above an amoeba (I know a few people like that too).

Either way, they’re not known for their attention span. And neither am I. Which is why I never finished reading War and Peace. 1 472 pages – seriously, does anybody? And why, after three torturous years of piano lessons as a kid, I delivered a brilliant performance of… Chopsticks.

I love cooking because I adore eating, probably more so than is polite to admit. But I also love it because my complete inability to concentrate on something for a long time, is not an impediment. I put on my apron, pick up a sharp knife and, half an hour later, I have something to show for it. Something I can eat. With friends. And a glass of wine.

Much as I love the whole slow-food thing, I have a weekday rule – if a recipe takes longer than 40 minutes to cook, it’s not happening.  And if pudding is part of the deal, it needs to fit into that time frame. And that, my friends, is how I came up with my one-minute lemon meringue recipe. If you’re going to be all picky and weird about it, I suppose it’s not actually lemon meringue. Not strictly speaking. OK, not at all. But it has meringue in it, and lemon. And it does take just one minute to make. So there.

This a perfect recipe for 8:30 on a week night – when you really couldn’t be bothered, but just a little something sweet would be awfully nice. Luscious double-thick Greek yoghurt is mixed with lemon curd, spooned onto a crumbed biscuit base and topped with store-bought meringues. It couldn’t be simpler, and if you close your eyes, you’re eating lemon meringue.

All you need is…

Large tub of double-thick Greek yoghurt
Jar of store-bought lemon curd (look in the baking section)
Bag of store-bought meringues (preferably real ones that were made by some little old lady in her home industries kitchen, not those scary white ones supermarkets sell for a dime a dozen)
Biscuits (I used Bakers Nuttikrust, but pretty much anything will do – ginger snaps, chocolate digestives, oat crunchies)

Place biscuits in a plastic sandwich bag and beat the living daylights out of them with a rolling pin. (A food processor is faster, but probably not as satisfying after a rubbish day at work.)

Pour biscuit crumbs into a bowl. Next mix the Greek yoghurt and lemon curd. How much, depends on what you like. I prefer it with lots of lemon, so I use a 50/50 mix. Spoon on top of the biscuit base.

Top with the meringues and serve immediately. You can make one big one, but I much prefer small individual ones. I’ve even made it in shot glasses, the perfect instant party trick for when the hordes descend!




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good to know

Make your own meringues

Whisk 4 egg whites with a pinch of salt until firm-peak stage (if you turn the bowl upside down and it sticks, it’s ready). Slowly whisk in a cup of castor sugar, a bit at a time. Keep on whisking until it is thick and glossy.

Pipe or spoon meringue mixture onto a baking tray lined with baking paper and bake at 120 degrees Celsius until crisp and dry – about an hour and a half to two hours. Turn the oven off and leave in the oven until cool. Store in an airtight container.

enjoy with

This is easy weeknight family fare, not a gourmet dinner party pud, so I would probably just serve this with a domestic goddess smile. But if you do want to go the drinks route, I’d haul out a cheap and cheerful white bubbly.

With its slight note of lemon, Orange River Cellars Brut is a perfect cheapie with this pud. Or give an Italian Prosecco a whirl. Woolworths stocks one.

Orange River


Ook beskikbaar in: Afrikaans