Ideal for Easter - a light base of lime custard soaked crumbs is topped firstly with a mouth-watering fresh lime curd and finally a cloud of soft, super light meringue. It is decadently rich but you might still like to serve it with cream. Eat warm for it to be at its best.

Ingredients - serves 4 for the lime base: 75g fresh white breadcrumbs 3 egg yolks 100g caster sugar 60g Riverford Dairy butter 250ml Riverford Dairy double cream 250ml Riverford Dairy milk finely grated zest of 1 lime for the lime curd: juice of 3 limes 50g caster sugar 1 egg 2 egg yolks 85g Riverford Dairy butter, diced for the meringue topping: 4 egg whites 60g caster sugar

Method

1 Preheat the oven to 180°C
Place the breadcrumbs in a deep, 1 litre ovenproof dish. Heat the milk, cream, butter and lime zest together until almost to boiling point. Beat the egg yolks and sugar together then scald with the milk and cream, mixing thoroughly, then pour over the crumbs. Leave to stand for 30 minutes then bake for 25-30 minutes in a bain-marie until lightly set and pale golden in colour. Remove from the bain-marie.

2 Now make lime curd by beating the egg, egg yolks, lime juice and sugar together. Place the bowl over a pan of simmering water (not touching the base of the bowl) and stir gently - after 5 minutes gradually add the diced butter, a little at a time, stirring constantly. After all the butter has melted and been incorporated the curd will become smooth, silky and thickened - remove from the heat. Allow the curd to cool a little then spread evenly over the base.

3 Whisk the egg whites to thick and foaming with a hand mixer, add the sugar and continue to whisk until you have stiff peaks. Spoon, or pipe, the meringue over the lime pudding and return to the oven for a further 10-15 minutes to rise and become golden peaks. Sprinkle with caster sugar.