Woolworths Deconstructed lemon meringue
(Image source: http://blog.packnwood.com/)
Deconstructed lemon meringue
Recipe by: Lisa Petersen
1 cup castor sugar
½ cup lemon juice
¼ cup butter
1 Tbs lemon zest
In a saucepan, whisk eggs, castor sugar and lemon juice over medium heat.
Add the lemon butter and lemon zest.
Cook until castor sugar is dissolved, whilst whisking continuously until curd mixture becomes thick.
Curd mixture should coat the back of a metal spoon.
Pour the hot lemon curd glasses or ramekins. Once cooled, put into the fridge to set.
Woolies biscuits crushed
Roughly crush Woolies biscuits.
Quick chop raspberries.
Mix the crushed biscuits and raspberries.
Put aside until lemon curd is set and ready to be placed in glasses.
3 Egg whites
150ml Castor sugar
2 T Cream of tartar
Beat the egg whites until they reach firm peaks.
Gradually add in the castor sugar while beating slowly until the mixture is stiff and glossy.
This will be spooned or piped onto the filling.
Woolies Mint or Woolies Edible flowers
Once the curd is set, add the biscuit and raspberry crumb on top.
Then spoon or pipe the meringue mixture.
Bake for 10 minutes or blow torch until meringue is slightly golden.
Garnish with fresh lemon zest, raspberries and edible flowers or mint