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.
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