Lemon Meringue Recipes

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What is meringue? Meringue may look like it is made of marshmallow fluff, but it’s actually a sweet foam made from egg whites and sugar. Beat those ingredients together and like magic, they transform into a silky texture that you can use to make delicious deserts.

Lets take a look at some of the popular Lemon Meringue recipes.

Classic Lemon Meringue Pie

 

 

 

 

 

It is worth the effort for this American-style curd.

Ingredients:

Pastry:

85g icing sugar, sifted

12/3 cups (250g) flour

Pinch of salt

½ cup (125g) cold butter, cubed

1 egg, beaten

Curd:

¾ cup (180g) castor sugar

2 Tbsp (30ml) water

1 Cup (250ml) lemon juice, strained

1 Tbsp (15ml) lemon zest

2 Tbsp (30ml) butter

Pinch of salt

1/3 cup (40g) cornflour

3 egg yolks

 Meringue:

3 egg whites

Pinch cream of tartar

½ cup (125g) castor sugar

Serves 8

Method:

Combine icing sugar, flour and salt together in a food processor

Add butter and blitz to resemble large crumbs

Add egg, mixing until pastry just comes together

Shape pastry into a flat disc, wrap and refrigerate until cold

For the curd, place half the sugar, water, lemon, butter and salt in a saucepan over a medium heat and simmer until granules have dissolved.

Combine remaining sugar and cornflour.

Whisk in yolks

Slowly add hot water mixture to yolk mixture, ensuring it doesn’t curdle.

Return mixture to pot, bring to the boil and cook for 2-3 minutes. Remove from heat and cool slightly.

Preheat oven to 170⁰C

Roll pastry out on a floured surface to 3mm thich and line a 23cm tart tin (5cm deep)

Blind bake for 20 minutes, then bake empty shell for another 5 minutes.

Spoon slightly cooled curd onto tart base.

Whisk egg whites and cream of tartar to medium-stiff peaks.

Add sugar one tablespoon at a time, incorporating well in between.

Spoon meringue onto filling.

Bake for 30-35 minutes, until meringue is crisp and golden

Next step is the most interesting. Serve!

Lemon Meringue Milkshake

 

 

 

 

 

Using a stick blender, combine 3 cups (750ml) vanilla ice cream, 1 cup (250ml) each milk and lemon curd and drop a yellow food colouring.

Pour into tall glasses. Serve topped with meringue kisses, wafer straws, biscuits and lemon sweets of your choice.

Serves 2-3

Mixing Meringue

Don’t over mix the meringue. This could cause it to ‘weep’ – tiny droplets will appear during or after baking.

It’s over-whipped when egg whites separates into granule-like spots and moisture forms at the bottom of the bowl.

Don’t add sugar too quickly and ensure it is dissolved before adding the next batch of sugar.

Meringue Must-Dos

Use eggs at room temperature. The protein in egg white will be more ‘relaxed’ and able to expand more, giving extra volume to the end product.

Add a tiny pinch of cream of tartar. It doesn’t add taste, but strengthens egg whites for a firmer, more stable meringue.

Give all equipment a wash before starting. This is to get rid of any oil or grease as this could prevent the meringue from stiffening.

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