Sprinkle breadcrumbs into agreased and lined baking dish (traditionally, an oval dish is used, butI had to use a large rectangular one. Do the best with what you have, but adeeper dish will be better for height.)
Warm the milk in asmall saucepan. Add the butter, sugar, and lemon zest.
Once sugar is dissolved, pourthe warm milk into egg mixture, whisking all the while.
Pour the custard overthe breadcrumbs. Let stand for 15 minutes.
If possible, place the bakingdish in a deeper dish filled halfway with water, Bain Marie style.
Bakein 325 degree oven for 30 minutes until custard is set. Set aside to cool.
Make the jam, or popopen 2 jars of your store bought jam;) You can pop the store bought jam intothe microwave for 15 seconds to loosen it a bit.
Spreadthe jam onto the baked and cooledbase.
Prepare the meringue: Whiskegg whiteson medium speed until peaks form. Continue to whisk on high speed whilst addingthe sugar a teaspoon at a time, until stiff, shiny, glossy peaks. You can addon the meringue layer with an offset spatula or pipe on top of the jam layer.
Bake again at 325 degrees for afurther 30minutes, until meringue is tinted and firm.
Once cooledcompletely, serve and enjoy.Read some Joyce with your Victorian sweets:)
