• 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.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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