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||| Lemon Meringue |||

I love lemons, I just find them so refreshing. For a lemon-lover nothing can beat a good old-fashioned Lemon Meringue. And here I present you a fool-proof age-old recipe of the mighty Lemon Meringue.

100g short crust pastry 

Lemon Curd filling: 
  • 2 egg yolks 
  • 100g caster sugar 
  • Juice + zest of 1 large lemon 
  • 125ml boiling water 
  • 25g cornflour 

Meringue topping: 
  • 2 egg whites 
  • 100g caster sugar 

Line a medium sized flan dish with the pastry and bake blind

Beat egg yolks with the sugar and transfer the mixture into a pan. Add the lemon juice, zest and boiling water and bring to a boil.

Mix the cornflour with a little cold water until it becomes a smooth paste and add the the pan. Bring to the boil and stir well. Voila lemon curd ready!

Pour the lemon curd into the cooled cooked flan case.

Whisk the egg whites until stiff and add the sugar gradually. Spread the meringue over the flan and with the help of the whisk create little peaks.

Bake at 150 degrees/ Gas mark 2 until meringue is crisp and peaks turn golden brown.

Suggestion: The lemon curd can be cooled and stored in air-tight jars in the fridge for future use in other desserts. Yum!

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