food for thought

by michelle

deconstructed lemon meringue pie

leave a comment »

Vanilla ice cream, shortbread cookie crumbs and quick microwave meringues are the perfect combination to showcase home-made lemon curd.

To make the lemon curd beat 4 egg yolks and ¾ of a cup of sugar until well blended. Combine in a heavy saucepan with 120ml (3 fl oz) lemon juice and 4 tablespoons of softened butter. Cook over medium-low heat, stirring constantly, for about 6 minutes, until thickened. It will thickly coat a wooden spoon but still be liquid enough to pour. The mixture will change from translucent to opaque and begin to take on a yellow colour on the back of the spoon. It must not be allowed to boil or it will curdle. If steaming occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling. When the lemon curd has thickened, strain and it to remove any coarse residue remains. Stir in 2 teaspoons of finely grated lemon zest.

To make quick microwave meringue, mix one medium sized egg white with 250g (8.8oz) of sifted icing sugar and a drop of vanilla essence. Divid the mixture into 8 paper cupcake liners and cook 2 at a time on high heat for approximately 1½ minutes.

Now for the deconstructed ‘pie’. Place a scoop of ice cream into each bowl, top with some lemon curd and surround with shortbread crumbs (mine were store bought). Lastly, break some meringue over the top.


Written by michelle picker

September 6, 2012 at 10:20 am

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: