Lemon meringue profiteroles

To make the lemon curd, whisk together the eggs, egg yolks and castor sugar. While whisking, quickly add the lemon juice.

Pour the mixture into a large saucepan and place it over a medium heat. Stir continuously until the mixture thickens and coats the back of a spoon (you should be able to run your finger over the back without the mixture running back over).

Once thickened, add the cubed butter and stir until combined. Set the lemon curd aside to cool.

To make the profiteroles, preheat the oven to 180 degrees Celsius. To a large saucepan add the water and butter and bring to a boil.

Once boiling, remove from heat and add the flour and salt. Stir with a wooden spoon and return to the heat. Stir continuously until the mixture pulls away from the sides of the pan and forms a ball. Remove from the heat.

Allow the mixture to cool slightly and then add the eggs, one at a time, stirring until well combined. The mixture will become very thick and hard to stir. Once all the eggs are well incorporated, transfer to a piping bag fitted with a round tipped nozzle.

Grease a baking sheet and pipe balls roughly 5cm in diameter, well spaced. Should you not have a piping bag you can use a teaspoon to drop dollops of the mixture onto the tray.

Bake in the oven for 35-40 minutes until puffed up and golden brown.

To make the Swiss meringue, whisk together the sugar and egg whites in a stainless steel or glass bowl. Place the bowl over a pot of boiling water, ensuring that the bottom of the bowl does not touch the surface of the water.

Recipe by Melissa Field of Chefs Training and Innovation Academy.

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Also try these recipes:
Lemon meringue pie
The lightest lemon squares
Rainbow meringues

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