Lemon custard meringue

Lemon custard meringue

Help yourself to a perfect balance of sweet and tart

Recipe by ANNA MONTALI

Photograph by GRAEME BORCHERS

Preparation by NOMVUSELELO MNCUBE

Styling by INGRID CASSON

Lemon custard meringue

Serves: 6
Cooking Time: 1 hour 15 mins

Ingredients

  • 200g amaretti, crushed
  • 80ml (1/3 cup) butter, at room temperature
  • CUSTARD

  • 250ml (1 cup) fresh cream
  • 4 large egg yolks
  • 80ml (1/3 cup) sugar
  • MERINGUE

  • 3 large egg whites
  • pinch of salt
  • 180g castor sugar
  • 250ml (1 cup) ready-made lemon curd

Instructions

1

Mix the amaretti with the butter. Line the bottom of 6 serving glasses with this and refrigerate until needed.

2

For the custard, heat the cream in a small saucepan until just boiling.

3

Whisk the yolks and sugar until smooth. Slowly pour half the hot cream into the yolk mixture, whisking vigorously and constantly.

4

Gradually pour the yolk mixture back into the remaining cream mixture, whisking vigorously. Continue to cook, stirring continuously, until the mixture coats the back of a wooden spoon.

5

Pour the custard over the amaretti base in the serving glasses and refrigerate again for 30 minutes.

6

For the meringue, beat the egg whites and salt until soft peaks form. Gradually add the sugar and beat until stiff and glossy. Preheat the grill.

7

Spoon the lemon curd over the custard and top with the meringue. Place under the grill until browned, about 2 minutes, or brown with a blowtorch. Refrigerate for 20 minutes before serving.

Send this to a friend