Lemon Meringue

Lemon Meringue

I am a huge fan of the Great British Bake Off. It is by far my favourite cooking contest show and I am always in awe of what the contestants create while wishing I can bake as well as they do. So in a sense this is my Showstopper post of the year as I wanted the last post of 2013 to be truly special and celebratory.

Lemon Meringue

Lemon Meringue

Lemon Meringue

Lemon Meringue

This cake will be fitting for any New Year’s Eve celebration or a New Year’s day lunch. I can’t think of a better way to see in 2014 than a big slice  of meringue, pistachio, lemon curd, cream and white chocolate with a glass of bone dry bubbly.

But let me be frank. It is a lot of work. A whole lot more if you have a small oven and have to bake each meringue layer separately. But the end result of a towering meringue confection is so worth it.

Lemon Meringue

Lemon Meringue

Serves at least 12 people.

I want to wish all my readers the happiest of holidays, how ever you may celebrate or not. I also have an array of festive recipes to inspire and help you plan for the season ahead – click here for all the recipes

Lemon Meringue

Ingredients

  • Notes:
  • – Make sure all the equipment is clean and dry when making meringue.
  • – First thing to do is drain the yoghurt – drain overnight by lining a wire mesh strainer with cheesecloth and place over a bowl. Put the yoghurt into the lined strainer, cover and leave in the fridge overnight.
  • MERINGUE
  • 12 egg whites
  • 3.7ml (.75 teaspoon) cream of tartar
  • 5ml (1 teaspoon) salt
  • 750ml (3.17 US cups) castor sugar
  • 90ml (6 tablespoons) corn starch
  • 30ml (6 teaspoons) white vinegar
  • LEMON CURD
  • 40g (1.4110 oz) butter
  • 130g (4.5856 oz) caster sugar
  • 120ml (half a US cup) lemon juice
  • 20ml (1 heaped tablespoon) grated lemon zest
  • 2 large eggs, beaten
  • good pinch of salt
  • WHITE CHOCOLATE SHARDS
  • 1 slab white chocolate – 80g to 100g (2.8219 oz – 3.5274 oz)
  • LEMON & PISTACHIO YOGHURT
  • 500g (17.637 oz) plain low fat yoghurt – drained as noted at beginning of recipe
  • 1/2 of the lemon curd
  • 100g (3.5274 oz) pistachios, shelled and roughly chopped
  • zest of 1 lemon
  • WHIPPED CREAM
  • 250ml (1 US cup plus a splash) whipping cream

Instructions

  1. MERINGUE
  2. If your oven is not big enough to bake all three at the same time, make a third of the recipe at a time and bake each third individually.
  3. Preheat oven to 220 degrees C (425 F). Place baking paper on 3 large baking trays and by using the bottom of a 22cm (8.5 – 9 inch) cake tin, draw 1 circle on each piece of paper.
  4. Beat the egg whites with the cream of tartar and salt until stiff peaks form. While the beater is still running add the sugar 1 tablespoon at a time until all the sugar has been mixed in and the meringue is thick and glossy. Sift the corn starch over the mixture, add the vinegar and mix well until combined. Scoop each third onto a drawn circle and shape the meringue within the drawn lines, keeping the top of the meringue quite even.
  5. Place in the oven and immediately reduce the heat to 150 degrees celcius (300 F) and bake for 30 minutes. Reduce the heat to 120 degrees celcius (250 F) and bake for another 45 minutes. Switch the oven off and let the meringues cool inside the oven.
  6. While the meringues are baking make the curd and chocolate shards and store until required
  7. LEMON CURD
  8. Set a metal bowl over a large saucepan of boiling water, making sure the bowl does not touch the water. Place the sugar and zest in a food processor and blitz together until the sugar is a light yellow colour. Place the sugar mixture in the bowl with the butter, juice and salt and stir over the heat until the butter is melted and sugar dissolved. Slowly whisk in the eggs and continue whisking over the heat until the mixture thickens and coats the back of a spoon. Spoon into a bowl, cover and place in the fridge to chill for at least 2 hours.
  9. WHITE CHOCOLATE SHARDS
  10. Melt the chocolate in a metal bowl set over a large saucepan of boiling water, making sure the bowl does not touch the water. Once melted, spread the chocolate evenly onto a piece of greaseproof paper. Cover with another piece of paper and gently press to release any bubbles. Roll the pieces of paper into a thin tube and place in the fridge for 2 hours to set. When you are ready to assemble the cake, unroll the tube and as you unroll the chocolate will break and you will have the shards to decorate with.
  11. LEMON & PISTACHIO YOGHURT
  12. Mix all the ingredients
  13. WHIPPED CREAM
  14. Whip the cream until stiff. I prefer not to sweeten the cream as everything else in the cake is sweet enough
  15. TO ASSEMBLE
  16. Place one meringue layer on a cake stand
  17. Spoon over the other half of the lemon curd and spread evenly over the meringue
  18. Place the 2nd meringue layer carefully on top
  19. Spoon over the lemon & pistachio yoghurt and spread evenly
  20. Place the 3rd meringue on top
  21. Spoon over the whipped cream and sprinkle with the chocolate shards
  22. The cake will hold its shape so you can make it before and serve after a meal as dessert but I would not let it stand for more than 3 hours at room temperature
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://heinstirred.com/lemon-meringue/

More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Recipes you will love

Fabulously Festive Cocktail
Lunch at DW eleven-13

1 Comment

LEAVE A COMMENT

Leave a Reply

UA-42476126-2
error: Image can be purchased on www.stockfood.com