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Lemon meringue cups


Lemon meringue cups

Ingredients 9
Servings 8 cups
Time 20 min

Ingredients

  • 6
    egg whites at room temperature
  • pinch of salt
  • 130
    g
    castor sugar
  • 200
    ml
    freshly squeezed lemon juice
  • grated zest of 1 lemon
  • 250
    ml
    sugar or ½ sugar, ½ sweetener
  • 180
    g
    butter, cubed
  • 6
    egg yolks
  • 140
    g
    Tennis biscuits or sugar-free biscuits, finely crushed
 

Method

20 min
 

Meringue

1. Put the egg whites, salt and castor sugar/sweetener in a glass bowl over a pot with boiling water – don’t let the bottom of the bowl touch the hot water. Whisk with a wire whisk until the sugar/ sweetener has dissolved. Remove from the heat and beat on a fast setting with an electric mixer until thick and shiny.

Lemon curd

2. Put all the ingredients in a glass bowl over a pot of boiling water. Heat slowly, stirring continuously with a wire whisk to prevent it from boiling, for about 10 minutes or until the mixture thickens enough so it can be piped when cold. Test the consistency by putting a dollop on a saucer and leaving it to cool. Leave the curd to cool completely.

3. To finish, put the meringue in a piping bag and pipe a large dollop into 8 cups or glasses.

4. Put the cooled lemon curd in another piping bag and pipe into the meringue – a pool of lemon curd should form on the top and some should run under the meringue.

5. Lightly scorch the meringue with a blow torch or by putting it under the grill briefly.

6. To serve Sprinkle biscuit crumbs on top and serve.

 

 

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