Name: Lemon meringue kisses
Cook time: 105 min
Total time: 105 min
Ingredients: Lemon curd; 90 gram unsalted butter, chopped coarsely; 1 medium_piece egg, beaten lightly; 1/4 cup (55g) caster (superfine) sugar; 1/2 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 2 egg whites; 1/2 cup (110g) caster (superfine) sugar, extra; 1 teaspoon lemon juice, extra

Ingredients

Lemon curd

90 gram unsalted butter, chopped coarsely

1 medium_piece egg, beaten lightly

1/4 cup (55g) caster (superfine) sugar

1/2 teaspoon finely grated lemon rind

2 tablespoon lemon juice

2 egg whites

1/2 cup (110g) caster (superfine) sugar, extra

1 teaspoon lemon juice, extra

Method

1.To make lemon curd, combine butter, egg, sugar, rind and juice in a small heatproof bowl. Stir over a small saucepan of simmering water for 10 minutes or until mixture coats the back of a spoon. Refrigerate lemon curd 3 hours or overnight until thickened.

2.Preheat oven to 120°C. Grease oven trays; line with baking paper.

3.Whisk egg whites, extra sugar and extra juice in a small bowl with an electric mixer for 15 minutes or until sugar dissolves.

4.Spoon mixture into the piping bag; pipe 4cm stars onto trays 2cm apart. Bake meringues for 1 hour or until dry. Cool on trays.

5.Just before serving, sandwich meringues with lemon curd; dust with sifted icing (confectioners’) sugar, if you like.

You need a medium piping bag fitted with a 2cm fluted tube.
Note

Women's Weekly Food

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