This is going to sound very random, but I don’t even like lemon meringue pie. And yes, I use the word “random” to mean “weird”.
Lemon meringue pie has always seemed so disappointing to me. Fruit or pumpkin based pies are so much more exciting, and lack the hideous amount of butter used to make lemon curd. But you should totally try this oatmeal.
Why? Because I loved it, despite my aversion to the “real” thing.
If you can’t be bothered with the whole meringue part, or don’t eat eggs, I have two ideas for you:
- Add a dollop of yogurt and call it a day
- Add some blueberries, and have a very nice Lemon and Blueberry Overnight Oatmeal
The meringue part is undoubtedly the most tedious part of this recipe. I used a blowtorch, which is probably the easiest way to brown the meringue. Alternatively, top the overnight oatmeal with the meringue mixture and put it under the broiler for a few minutes (keep an eye on it though – this will not take long!). If you use the broiler, you won’t get the same brown patches that are in my pictures. Instead, the whole meringue will turn a very light brown. Regardless of whether you use a blowtorch or the broiler, I recommend you put your oatmeal back in the fridge for about 10 minutes (or longer) to re-chill.
To be completely honest, I was terrified of using the blowtorch. But I get freaked out by matches, and there’s no way in hell I’d ever light fireworks. While this may be very wimpish of me, at least there’s no risk that I’ll ever become an arsonist or pyromaniac. Hooray!
Another point about the meringue: I found 1 ½ teaspoons of sugar to be sweet enough, but feel free to use more (especially as using more sugar will also improve the texture of the meringue).
- Half a very overripe banana
- ½ cup rolled oats
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- Pinch of cornstarch (cornflour)
- ¼ cup milk
- ½ cup vanilla yogurt
- ½ teaspoon vanilla extract
- 1 egg white
- 1 ½ teaspoons superfine (castor) sugar, or more
- In a bowl, glass or jar, mash the banana half. Add the rolled oats, lemon zest, lemon juice, cornstarch, milk, yogurt and vanilla extract. Cover with plastic wrap and leave in the fridge overnight.
- In the morning, use electric beaters to beat the egg white into stiff peaks. At first, beat the egg white by itself until it forms soft peaks, then gradually add the sugar (while beating) and beat into stiff peaks. Taste for sweetness, adding more sugar if necessary.
- Pour the overnight oatmeal into a ramekin and top with the meringue. Use a blowtorch to carefully brown the meringue (you’re after little patches of brown). Alternatively, place the oatmeal under the broiler for a couple of minutes (see text above).
- If desired, re-chill in the fridge for about 10 minutes. Enjoy!