Name: Lemon meringue cups
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 cups servings
Cuisine: Baking
Ingredients: 6 eggs whites only; salt just a pinch; 130 g castor sugar; 200 ml lemon juice freshly squeezed; lemon zested; 250 ml sugar or ½ sugar, ½ sweetener; 180 g butter cubed; 6 eggs just the yolks; 140 g tennis biscuits or sugar-free biscuits, finely crushed

Recipe Disclaimer

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Ingredients (9)

6	eggs — whites only
	salt — just a pinch
130 g	castor sugar
200 ml	lemon juice — freshly squeezed
	lemon — zested
250 ml	sugar or ½ sugar, ½ sweetener
180 g	butter — cubed
6	eggs — just the yolks
140 g	tennis biscuits or sugar-free biscuits, finely crushed

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Method:

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.