Friday, 8 March 2013
Whole lemon meringue 10syns
1 lemon- rind and juice
2 sheets gelatine
2 egg whites
50g caster sugar
Place 2 gelatine sheets into cold water to soak for about 10 minutes.
Place eggs, lemon juice and rind in a bowl whisk together.
Place bowl above a saucepan of simmering water.
Keep stirring until thicken. - be careful not to over cook or will end up with scrambled eggs!
Take off the heat.
Give the gelatine leaves a squeeze to remove water and stir into lemon mix until disolved.
Stir in the Quark.
Place in oven proof dish and chill.
Pre heat oven to 160c.
Whisk egg whites until forms stiff peaks.
Add the sugar slowly whilst whisking.
Place meringue on top of chilled lemon layer.
Bake in the oven until lightly coloured. - Dont over bake or end up with lemon flavored scrammbed eggs!
I don't put any sweetner into the lemon layer as I like it quite tart, can add sweetner to taste.
The meringue could be made with sweetner instead of sugar and would then be syn free but I HATE the taste of sweetner and if you are having a treat it sould be just that!
Note- meringue made with sweetner will not go crisp.