Recipe

Lemon meringue nests

Apr 27, 2013 2:00pm
  • 30 mins preparation
  • 1 hr 20 mins cooking
  • Makes 24 Item
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Ingredients

Lemon meringue nests
  • 3 eggs, separated
  • 3/4 cup caster sugar, plus 1/4 cup extra
  • 50 gram butter, at room temperature, chopped
  • 2 teaspoon finely grated lemon zest
  • 2 tablespoon lemon juice
  • 1/2 cup cream, whipped
  • 12 strawberries, halved

Method

Lemon meringue nests
  • 1
    Preheat oven to 120°C/100°C fan-forced. Line 2 large baking trays with baking paper. Using an electric mixer, beat egg whites in a medium clean, dry bowl until soft peaks form. Gradually add 3/4 cup sugar, beating until sugar has dissolved after each addition. Continue beating until mixture is firm and glossy.
  • 2
    Spoon meringue into a piping bag fitted with a lcm fluted nozzle. Pipe nests (5cm diameter) onto prepared trays; leave 3cm between nests for spreading. Place trays in oven; reduce temperature to 100°C/80°C fan-forced. Bake for 1 hour 20 minutes, swapping tray positions halfway through cooking. Turn off oven. Cool in oven with door ajar.
  • 3
    Meanwhile, combine egg yolks, butter, zest, juice and extra sugar in a small heatproof bowl over a saucepan of simmering water (don't let base of bowl touch water). Stir constantly over low heat for 10 minutes or until thick. Transfer curd to a clean bowl; cool, stirring occasionally. Fold in whipped cream. Spoon into meringues, then top with strawberry. Serve.

Notes

Makes 24 Make ahead: You can make meringues and curd up to 2 days ahead. Store meringues in an airtight container. Store curd in a separate airtight container; keep chilled. To prevent meringue softening, spoon filling into nests just before serving.

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