Ingredients
-
Light olive oil spray
-
4 eggs, separated
-
315g (1 1/2 cups) caster sugar
-
1 teaspoon fresh lemon juice
-
60ml (1/4 cup) fresh lemon juice, extra
-
250ml (1 cup) thickened cream
-
Fresh mixed berries, to serve
-
Icing sugar, to dust
Method
-
1Preheat oven to 120°C. Lightly spray a 24cm (base measurement) pie dish with oil and line with non-stick baking paper.
-
2Use an electric beater to beat egg whites in a clean, dry bowl until firm peaks form. Add 215g (1 cup) of sugar, 1 tablespoon at a time, beating constantly until mixture is thick and glossy. Beat in the lemon juice. Transfer to the dish, spooning the mixture 4cm up the side to form a shell. Bake for 1 hour 20 minutes or until crisp. Turn off oven. Leave in oven, with the door ajar, to cool completely.
-
3Meanwhile, combine egg yolks, remaining sugar and extra lemon juice in a saucepan over low heat. Use a balloon whisk to whisk until mixture thickens. Transfer to a bowl. Set aside to cool slightly. Cover surface with plastic wrap. Place in the fridge for 1 hour to cool.
-
4Use an electric beater to beat cream in a bowl until firm peaks form. Use a clean electric beater to beat the lemon mixture until smooth. Gently fold into cream. Spoon into meringue shell. Cover and place in the fridge for 2 hours to chill. Top with berries. Dust with icing sugar.
Source: taste.com.au
Discussion about this post