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Woolworths Deconstructed lemon meringue

Deconstructed lemon meringue
(Image source: http://blog.packnwood.com/)

Deconstructed lemon meringue

Recipe by: Lisa Petersen

 Lemon Curd:
 3 Eggs
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.
Crumb Mixture:  
Woolies biscuits crushed
Woolies Raspberries
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.
Meringue Mixture:
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.  

Lemon Zest
Woolies Raspberries
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

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