Warm Lemon Curd and Meringue

Warm Lemon Curd and Meringue

Ingredients

Meringue:

700gm egg whites
1400gm icing sugar

Olive oil biscuit:

250gm flour
70gm evo
225gm unsalted butter
200gm castor sugar
100gm ground almonds
6gm table salt
3gm baking powder
2gm vanilla essence
45gm egg yolk

Lemon curd:

150gm lemon juice
170gm unsalted butter
220gm castor sugar
5 eggs
1 egg yolk
1 vanilla bean split and scraped

Method

Meringue:

Place the sugar and the egg whites in a mixer and mix until firm peaks, transfer the mix in a piping bag.
Pipe the mix on a silicon mat cook in the oven at 90C and till dry.

P.S Remember to spray the meringues with the rhubarb water an hour before they come out the oven.

Olive oil biscuit:

In a bowl mix the flour and oil.
In a processor, add butter, sugar, ground almonds, salt, baking powder and vanilla.
Add the oil and flour mix to the processor.
Slowly add the egg yolks.
Rest the dough for 10 min.
Roll the dough out on baking paper 5mm thick and bake for 12-15 minutes at 150* until cooked.

Lemon curd:

Put all ingredients in thermomix and mix at 70* for 15min




Recipe provided by The Apollo

Photo Credits: Jonathan Barthelmess