Post by tassi on Dec 3, 2003 15:54:34 GMT -6
Frozen Lemon Meringue Cake
Meringue
6 egg whites ( I usually use free range eggs, and they need to be fresh too)
300 g caster sugar
coarsley grated zest of 1 lemon (I just use my rinder thingy)
Lemon Curd
you can buy commercial curd, but it is often too sweet, so I like to make my own. This makes twice as much as you need, but I always add a bit more to the filling as I like lemon flavour.
4 egg yolks
200 g caster sugar
200 g softened butter ( unsalted is good)
grated zest of 2 lemons
80 ml (1/3 cup) lemon juice
Making the Meringue
Make meringue by beating eggwhites until soft peaks form, then add 150g of the sugar a small amount at a time. Beat well until glossy, and the sugar is dissolved. Then gently fold in the remaining sugar and rind in one fell swoop.
Draw 2 circles on non-stick baking paper. ( I draw 23 ish cm circles and then assemble in a 25cm springform tin, but you can make any shape eg rectangle, really) Spread the meringue out evenly, and make the top of one smooth, and make peaks with the spoon in the top of the other.
Bake at 140 C (fan-forced) 45-60 mins, depending on your oven and I like to swap trays over and turn them around half way through too. Turn oven off and cool overnight with the door ajar.
Lemon Curd Filling,
Whisk eggs and sugar in glass bowl over simmering water, till pale and creamy, add other ingredients and stand there and whisk for 20-30 mins. I usually have a book to read !! Makes about 500 ml. You can put half in a jar and seal it and keep it for later on.
Line springform tin with clingwrap and leave a good overhang. Place smooth meringue disc in. Then add your desired filling and place the peaked disc on top and squish gently, to ease out any air bubbles. Now wrap the clingfilm over the top and seal it well and it will freeze for up to 3 months. When serving, remove from freezer about 30 mins before serving. It is great by itself, or with extra cream, a sprinkle of icing sugar , a dollop of curd, berries etc. Taste the filling incase it needs more/less curd, or lemon juice.
Three choices for the filling
Icecream filling - soften 750 ml of good vanilla icecream, mix in curd gently.
Philly filling - beat 300 ml of cream, set aside. Beat 250 g Philly,
fold in curd, and a little of the cream first, then all the cream. I like to add a little extra zest.
Marscapone filling - Gently stir the curd into 500 g marscapone.
Meringue
6 egg whites ( I usually use free range eggs, and they need to be fresh too)
300 g caster sugar
coarsley grated zest of 1 lemon (I just use my rinder thingy)
Lemon Curd
you can buy commercial curd, but it is often too sweet, so I like to make my own. This makes twice as much as you need, but I always add a bit more to the filling as I like lemon flavour.
4 egg yolks
200 g caster sugar
200 g softened butter ( unsalted is good)
grated zest of 2 lemons
80 ml (1/3 cup) lemon juice
Making the Meringue
Make meringue by beating eggwhites until soft peaks form, then add 150g of the sugar a small amount at a time. Beat well until glossy, and the sugar is dissolved. Then gently fold in the remaining sugar and rind in one fell swoop.
Draw 2 circles on non-stick baking paper. ( I draw 23 ish cm circles and then assemble in a 25cm springform tin, but you can make any shape eg rectangle, really) Spread the meringue out evenly, and make the top of one smooth, and make peaks with the spoon in the top of the other.
Bake at 140 C (fan-forced) 45-60 mins, depending on your oven and I like to swap trays over and turn them around half way through too. Turn oven off and cool overnight with the door ajar.
Lemon Curd Filling,
Whisk eggs and sugar in glass bowl over simmering water, till pale and creamy, add other ingredients and stand there and whisk for 20-30 mins. I usually have a book to read !! Makes about 500 ml. You can put half in a jar and seal it and keep it for later on.
Line springform tin with clingwrap and leave a good overhang. Place smooth meringue disc in. Then add your desired filling and place the peaked disc on top and squish gently, to ease out any air bubbles. Now wrap the clingfilm over the top and seal it well and it will freeze for up to 3 months. When serving, remove from freezer about 30 mins before serving. It is great by itself, or with extra cream, a sprinkle of icing sugar , a dollop of curd, berries etc. Taste the filling incase it needs more/less curd, or lemon juice.
Three choices for the filling
Icecream filling - soften 750 ml of good vanilla icecream, mix in curd gently.
Philly filling - beat 300 ml of cream, set aside. Beat 250 g Philly,
fold in curd, and a little of the cream first, then all the cream. I like to add a little extra zest.
Marscapone filling - Gently stir the curd into 500 g marscapone.