Ingredients
Top half:
1 egg white
1 tsp cold water
1 cup Chelsea Caster Sugar
Bottom half:
1 egg
1 egg yolk
1 tsp cold water
1/2 cup (100g) Chelsea Caster Sugar
1/2 cup (100g) plain flour
1/2 tsp baking powder
Lemon Curd:
4 large lemons
100g butter
2 cups Chelsea White Sugar
4 eggs
Method
Top half: Beat egg white with cold water, until stiff. Slowly add sugar and beat until thick and glossy. Pipe out or put small spoonfuls in little peaks the size of a 20 cent coin on an oven tray lined with baking paper. Bake at 120°C for 30-35 minutes until they easily lift off the paper. They should remain creamy-white like a meringue. These will keep for 2 weeks in an airtight container.
Bottom half: Beat egg and extra yolk with cold water. Stir in sugar, flour and baking powder. Roll into little balls the same size as the top halves and press flat on a well greased or baking-paper-lined oven tray. Bake for 10 minutes at 200°C and cool on a wire rack. These will firm up as they cool and can be kept for 2 weeks in an airtight container. Join the tops and bottoms together with whipped cream or a little lemon curd and cream.
Lemon Curd: Finely grate lemon rind and squeeze the juice of the lemons. Place in a heatproof bowl, add butter and sugar. Place the bowl over a saucepan of hot water and heat until the butter has melted.
In a separate bowl, beat the eggs and then add to the lemon mixture stirring constantly until the mixture thickens. Cool.
Products Used in this recipe
Overall rating
Recipe Rating: 3
3 ratings, 111 people added this to their Favourite Recipes.
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