Coconut meringue with lemon cream

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4 servings Prep: 20 mins, Cooking: 1 hr
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Fruit

By Food24 November 03 2009
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Ingredients (8)

MERINGUE
1.00 eggs — whites only
50.00 ml castor sugar
15.00 ml coconut
salt — pinch
LEMON CREAM
150.00 ml cream — fresh, chilled
2.00 lemons — zest and juice
100.00 ml castor sugar
250.00 g cream cheese
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Method:

MERINGUE
Preheat the oven to 100 ºC (200 ºF). Line a baking sheet with wax paper and dust with cornflour. Whisk the egg white until soft peaks form. Add small quantities of castor sugar at a time while beating continuously. Add the coconut and salt and fold in. Spoon 2 mounds of the mixture on to the prepared baking sheet and bake for 1 hour or until dry. Switch off the oven and leave the meringues in the oven until completed cooled.
LEMON CREAM
Whip the cream until stiff. Mix the lemon juice and rind with the castor sugar and cream cheese and fold the mixture into the cream. Spoon into dessert bowls, break the meringue into fairly large chunks and arrange on top of the lemon cream. Serves 4.



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