Lemon lava peak meringues


 



 Lemon lava peak meringues


Ingredients


2 eggs


1 cup sugar


1 cup thickened cream


1 1/2 cups plain flour


4 tsp baking powder


Lemon syrup filling


3 lemons juiced


75 g butter


1/2 cup sugar


1 egg


3 egg yolks


Meringue topping


3 egg whites


1/2 cup sugar


Method


Preheat oven to 160C


Cakes:


grease 6 hole muffin tray or use 6 x 1 cup ramekins


Cream sugar and eggs.


Whisk in cream until sugar is dissolved


and mixture is thick and smooth.


Stir in sifted flour & baking powder.


Evenly distribute mixture into tray


bake for 25-30 minutes.


Remove from tray and allow to cool.


Cut a hole in the centre of each cake


scoop out some of the cake mixture,


retaining a portion for the lid.


Pour in the lemon mixture and replace the lid.


Lemon syrup filling:


Heat the lemon juice and butter in a pan


Add sugar and eggs, whisking vigorously to prevent eggs cooking quickly. Continue to whisk until mixture thickens


Remove from heat when texture is glossy and slightly thickened.


Meringue:


Use elec beater to beat the egg whites until soft peaks form. Add the sugar a little at a time, wait for the sugar to dissolve before adding more.


Continue to beat until the mixture is glossy and holds a firm peak.


Using a piping bag or a tablespoon, place meringue onto the top of each cake.


Brown by placing under the grill for a minute or two until golden.

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