SW recipe: Lemon Meringue


Lemon Curd:

Zest and juice of 2 lemons
2 eggs plus 2 egg yolks (save the whites for the meringue)
2 tablespoons sweetener (add more if you don’t like it very tart) – 1 syn
2 teaspoons Clover light butter – 2 syns

25g golden caster sugar – 5 syns
2 egg whites (the whites you separated from the yolks in the curd)


Preheat the oven to 160°C fan.
Whisk the butter, eggs and yolks together in a heat resistant bowl, gradually whisk in the sweetener, zest and juice of the lemons and mix well.
Place the bowl over a pan of simmer water and keep whisking until it starts to thicken. Do not stop whisking or you will end up with a scrambled mess.
Set to one side.
Whisk the egg whites in a clean bowl until starting to form soft peaks, gradually whisk in the sugar until stiff glossy peaks start to form.
Divide the curd into 2 dishes and spoon or pipe the meringue on top.
Place in the oven for 10- 15 minutes or until golden brown on top.

[easy-social-share counters=0 style="button" hide_mobile="yes" point_type="simple"] [easy-social-share buttons="facebook,pinterest,whatsapp" counters=0 style="button" only_mobile="yes" point_type="simple"]
Warning: count(): Parameter must be an array or an object that implements Countable in /home/customer/www/bestslimmingworld.com/public_html/wp-content/themes/flex-mag-edit/single.php on line 230

Most Popular

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2015 The Mag Theme. Theme by MVP Themes, powered by Wordpress.

To Top