Zesty lemon meringue mess recipe
Source: Cook Yourself Thin
Lemon meringue pie is a British classic and rightly so. Apart from looking stunning with all that swirling cloud on top, it combines contrasting flavours and textures. Although this recipe omits the pastry, you will find that the crunch of the meringue, the softness of the cream and the sharp ouch of the lemon is all that this dessert needs.
Serves 6
Nutritional Information: 266 calories per serving
Ready in 2 hours 35 minutes
Ingredients
The meringue
- 2 free-range egg whites
- 115g caster sugar
The lemon curd
- 2 level tablespoons cornflour
- 100g golden caster sugar
- Juice of 5 lemons and the zest of 2
- 2 free-range egg yolks
The last bit of white fluff
- 120ml whipping cream
Method: How to cook zesty lemon meringue mess
1. Preheat a conventional over to 120ºC or a fan-assisted one to 100ºC.
2. First, make the meringue by whipping the egg whites with a handheld whisk until quite stiff, then gradually whisk in the sugar, a tablespoon at a time.
3. Once you are satisfied that you have a feminine and glossy-looking mixture, dollop six blobs onto a baking tray lined with greaseproof paper and pop into the oven for two hours.
4. To make the lemon curd, put the cornflour, sugar, lemon juice (strain this in with a sieve to prevent lumps later) and the lemon zest into a small saucepan over a medium heat.
5. Stir for roughly seven minutes until thickened.
6. Take the pan off the heat for five minutes in order to cool slightly. Beat in the egg yolks with a balloon whisk until combined and set aside.
7. Whip the cream with a handheld whisk until soft but not stiff.
8. To assemble, roughly crunch up the meringue so that you have a mixture of different-sized chunks and textures.
9. Gently fold most of the lemon curd, followed by all the cream (this is important to create the ripple effect) into the meringue before dividing the mess up.
10. Finish off by running the remaining curd in swirly whirlies over the mixture in the bowls. You could garnish with some lemon zest or a spot of mint to smarten it up a notch.
Harry's Tips
1. Meringues keep really well for a couple of days in an airtight container or tin if you wanted to make them ahead of time.
2. If you don't fancy making the meringue, you can always buy it and save yourself the hassle, but make sure that you spend the money on good-quality bought meringue as opposed to that white chalk that sets your teeth on edge.
3. If you're pregnant (or feeding a baby, or if you're an elderly person), then do note that this recipe contains raw eggs.
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