LEMON MERINGUE PARFAIT

Lemon Meringue Parfait

I was going to put it in the book….really, but I simply have too many recipes. Does that sound great or what? I have TOO. MANY. RECIPES. for the book…which only means one thing. You guys get the left overs! This is so easy, and really all you have to do is a little forward planning to have this on the table tomorrow night! (Nope, not an ‘on the day-er’!)

Please enjoy…and don’t forget to stay tuned for For Food’s Sake Updates! Coming to a book store near you before Christmas!

NEED:

Zest 4 lemons, thinly peeled, no pith attached

200g sugar

4 egg whites

600ml cream

100g homemade lemon curd

DO:

Place lemon zest into a cool oven (120°C) and dehydrate until the zest become brittle and dry.  Reserve zest until ready to use.

Place dried zest and sugar into TM bowl and mill for 1 min/speed 10. Cool slightly. Repeat for 1 min/speed 10. Cool, repeat.

Scrape down sides of bowl and remove sugar from bowl and set aside.

Preheat oven to 120°C and line a large baking tray with paper and set aside.

Place egg whites into clean, dry TM bowl and insert Butterfly. Whip for 4 min/50°C/speed 3.

Slowly add 1 tsp lemon sugar at a time through hole in lid as you whip for a further 2 min/50°C/speed 3. The mixture will be runny. Spread it onto prepared tray and cook for 1 hour until well cooked, a little chewy in the centre but crunchy around the outside. Cool completely.

Line the base of a springform cake tin with paper.

Insert Butterfly and add cream to bowl. Whip for 20-30sec/speed 4 or until very soft peaks form.

Add lemon butter and stir through for 3 sec/speed 3. Remove Butterfly.

Break up meringue and add to bowl. With the aid of the spatula, incorporate for 10 sec/speed 6.

Spread into prepared cake tin and freeze for a few hours.

Serve with fresh berries.