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!
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month! We are the leading online portal for all Thermomix recipes.
- 4 lemons, zest (thinly peeled, no pith attached)
- 200 Grams sugar
- 4 egg whites
- 600 Milliliters cream
- 100 Grams Citrus Curd Recipe BUY
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 Thermomix bowl and mill 1 min/speed 10. Cool slightly. Repeat 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 Thermomix bowl. Whip 4 min/50°C/Butterfly/speed 3.
Slowly add 1 tsp lemon sugar at a time through hole in lid and whip 2 min/50°C/Butterfly/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.
Place cream into Thermomix bowl. Whip 20-30sec/Butterfly/speed 4 or until very soft peaks form.
Add lemon butter and stir through 3 sec/speed 3. Remove Butterfly.
Break up meringue and add to bowl. With the aid of the spatula, incorporate 10 sec/speed 6.
Spread into prepared cake tin and freeze for a few hours.
Beautiful presentation can be achieved with shaped moulds or by making individual servings in ramekins or dariole moulds.
Serve with fresh berries.