Friday, March 27, 2015

Meringue - Topped Tangy Lemon Cups

Please the whole family with this quick and easy weeknight dinner recipe....good for quick family meals. 
Munch your way through our credit crunch with our low cost, budget friendly meals.


Serves 4

Finely grated rind and juice of 2 lemons
150g caster sugar
2 tablespoon cornflour 
1 egg yolk
2 egg whites
1 teaspoon soft light brown sugar  

_____________________________________

For The Bikini Competitor's Cookbook 
Click Here!

_____________________________________

1. Place the lemon rind and juice in a small saucepan with 75g of the caster sugar and 150ml water. Bring to the boil. Meanwhile, blend 3 tablespoons water into the cornflour in a heatproof bowl, pour over the hot liquid, stirring constantly, and mix well until thickened. Stir in the egg yolk. Return to the pan and cook, stirring constantly, for 1 minute until thickened. Divide between 4 individual ramekins or gratin dishes.

2. Whisk the egg whites in a grease-free bowl until stiff. Add 1 tablespoon of the remaining caster sugar at a time, whisking well between each addition, until the meringue is smooth and glossy.

3. Spoon the meringue mixture over the lemon cups and sprinkle with the brown sugar. Place the dishes on a baking sheet and cook under a preheated high grill for 1 - 2 minutes until the tops are lightly golden and have firmed a little. Serve warm.




More easy recipes coming up ......and have dinner on the table in less than half an hour...for quick family meals...

No comments:

Post a Comment