Tag Archives: Meringue Recipe

Andyman’s Lovely Limoncello Meringue

Frou'd And Ready To Eat, Rocking Dog

Frou’d And Ready To Eat

I was trying to be VERY good but then the weekend came and two lovely eating treats beckoned! We were lucky enough to receive some vouchers at Christmas for the Michelin star “Pony & Trap”, so Saturday was earmarked for that. We then had a delicious invite to join friends for lunch on Sunday. We offered to make pud’, so Andyman made Limoncello Meringue. We first ate this with friends in Italy, with Charlie having made his own Limoncello. Truly delicious.

It’s a little bit of a cobble of two recipes. So here goes :-

Meringue
4 large free range egg whites (use the yolks for scrambled egg or panna cotta)
200g caster sugar

Lemon Curd
125g butter (preferably unsalted)
175ml lemon juice
Finely grated zest of 3 lemons
450g golden caster sugar
4 large free range eggs, beaten
50 ml Limoncello (optional) commercially made or homemade.

Cream filling
300ml double cream
small tub mascarpone

Oven 140 C Fan 125C

1. Whisk egg whites until in stiff peaks.
2. Continue to whisk as you add spoonful by spoonful the sugar. The Meringue should be thick and glossy.
3. Turn the meringue out onto a baking sheet lined with baking parchment. A rough circular nest is great.
4. Pop into the oven for 25 minutes and then bake for a further 1 & 1/2 hours or so at 110C.
5. The Meringue can be left in the oven once switched off to dry out a little further. Remember to leave yourself a little note on top of the cooker to remind you of the meringues current home! I have burnt too many meringues than I care to remember.
6. For the lemon curd, place the juice and zest, butter and sugar into a heatproof bowl. Place the bowl over a pan of simmering water on a low heat.
7. Once the butter has melted and sugar dissolved, whisk in the beaten eggs. Continue to whisk over a low heat until the mixture is thick (approximately 10 minutes)
8. Strain the curd through a sieve and once a little cooler, fold through the Limoncello, cover and place in the fridge.
9. Shortly before serving whisk together the cream and Mascarpone until thick and in soft peaks.
10.To serve, dollop the cream mixture over the meringue base and top with the lemon curd. Grate over a little lemon or lime zest.

SHORTCUTS- Shop bought meringue, and a jar of good quality lemon curd would do the trick perfectly.

Andyman did a wonderful job but I could NOT stop myself from doing just a little frou’ing! I walked upstairs and said to him “you are going to be very cross with me”. He immediately knew i’d been dabbling with his delectable dessert (p.s love this link, sweet memories) and yes he was just a little bit everso cross!

Primroses, wild violets, pansies, raspberries or pomegranate seeds would all be lovely to add the final gilding to this gorgeous pud’. I can hear Andyman stamping his feet angrily!!

We ate pretty pud’s and other lovely things at The Pony and Trap. I loved the Figgy Pudding ice cream and the Bristol Cream Pickled Shallots.

Back on the straight and narrow, no more gastronomic misdemeanours for me!

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