Ingredients
Meringues
5 egg whites
300g caster sugar
Lemon Cream
10 egg yolks
2 Tbsp caster sugar
Juice and rind of 5 lemons
125g unsalted butter
Whipped cream, berries to serve.
Preparation
This is quite long…….but so worth it! X
Pre-heat the oven to 110C.
Line 2 baking trays with baking paper or silicone mats.
For the meringues, place the egg whites into the bowl of a stand mixer and mix until they form soft peaks. Gradually add the sugar, mixing between each addition until all the sugar is incorporated.
Test the mixture by rubbing a small amount between your fingers and if you can still feel sugar, mix and test again until you can’t feel any “grit”.
Use two dessert spoons to place dollops of meringue on the prepared trays. Leave a few centimetres between each mound.
Place the trays in the oven and bake for 1 hour and 45 minutes. Don’t be tempted to open the oven during cooking as this will cause your meringues to crack. The meringues will go from white to an off white colour as they cook.
Turn off the oven and leave the door of the oven slightly open until the meringues cool completely – this can take a few hours. This timing will help the meringues to crisp and harden.
Remove the trays from the oven once cold and place the meringues in a container until they are ready to serve. The meringues can be kept in an air-tight container for keep for up to 2 weeks.
For the lemon cream, beat the egg yolks and sugar together and add the juice and rind.
Using a double boiler, cook the lemon mixture over a low heat until the mixture thickens. Stir every minute or so to avoid lumps. Once thickened, remove the mixture from the heat and stir in the butter. Allow the mixture to cool. It will thicken some more as it cools.
To serve, mix some lemon cream with a little whipped cream. No need to mix the two completely, it’s nice to have swirls of lemon mixture through the cream.
Place a couple of meringues on each serving plate, dollop the meringues with some lemon cream and garnish with some raspberries or other fresh berries.
