Passover week - meringues with lemon curd

Passover week - meringues with lemon curd

• 10 Apr 2014

Hi Every-one,

I had an epic fail trying to make passover profiteroles during the weekend. The passover choux pastry was a disaster but the curd was a triumph and too good not to share with you. I looked through the archives to find a passover friendly recipe that featured my lemon curd and found this recipe for meringues I photographed last year.



Where would we be without eggs during passover?



Here's the recipe for you.

Meringues with lemon curd
Lemon curd
2 large egg yolks
Finely grated rind of 1 lemon
80 ml (⅓ cup) strained lemon juice
⅓ cup caster sugar
40 gm unsalted butter, coarsely chopped

Place the egg yolks, the lemon rind, juice and sugar into a small bowl and place over a pan of simmering water. Whisk the mixture until smooth and keep whisking until thickened. Remove the curd from the heat and strain the curd through a fine sieve. Add the butter in small batches and mix until incorporated. Set aside to cool. When cool, place in a sealed container in the the fridge and allow to set. 

This makes more curd than you need but it will keep in the fridge for a week stored in an airtight container.



Meringues
2 egg whites (from 60 gm eggs)
1/2 cup (100g) caster sugar

To serve
cream/berries/lemon curd 

Method
Preheat oven to 120°C/250°F

Lightly grease an oven tray and dust with potato flour or line with baking paper. 

In a medium size bowl using an electric whisk, beat the egg whites until stiff peaks form. Add the sugar 1 tablespoon at a time until the sugar dissolves and the meringue turns very glossy. 

Using a large spoon, drop dollops of meringue onto the prepared baking sheet. You should get 8 - 10 medium size meringues from this mixture. Place in the oven and bake for 45 minutes for Pavlova like meringues or 1 1/4 hours for crisp meringues. You can leave the meringues to cool in the switched off oven. Carefully remove the meringues from the baking tray and place on a wire rack. When completely cooled, store the meringues in an airtight container until ready to serve. 

You can eat them as they are or serve them like mini pavlovas topped with homemade lemon curd, cream and berries, fresh from the garden.



If you want to go dairy free I guess you could use margarine in the curd, though I've never done that myself and serve the meringues with the curd and the berries. 

I'll be back again tomorrow with the last of this week's Passover recipes, so see you all then.

Jillian