Anyway I then added the cornflour mix to the lemon mix and heated and mixed until it became amazing lemon curd. Then onto the meringue. The recipe said to use the rest of the sugar (75g) and add it to the whisked egg whites. The usual meringue recipe I used is 50g of sugar to one egg white. I decided to follow the recipe and spooned the meringue onto the slightly cooled lemon curd that I had shared between six ramekins and popped it all in the oven.
They took flippin ages to cook. I always forget how long meringues take to cook and making them after an evening trip to the supermarket for a massive stock up was a huge mistake. They took about 45 minutes in the oven and were of course then boiling hot and the lemon curd was completely melted. It was too late to wait for them to cool down to eat them so we ate them hot which wasn't great really!
They were nicer cold this evening but Mr VST still isn't a big fan. The lemon part is very lemony, like lemon curd and without the bland pastry it is too strong on its own for him. For me however it is fine :)
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