Meringues With Lemon Cream |
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Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 12 |
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A quick and simple recipe. I've not tried, but I think I will for a light desert! Ingredients:
12 nested meringues |
12 peaked meringues |
450 ml low-fat yogurt |
150 g caster sugar |
60 ml cornflour |
125 ml lemon juice |
125 ml water |
2 egg yolks, lightly beaten |
2 lemons, rind of, grated |
125 ml whipping cream, whipped |
280 g strawberries, and or 280 g raspberries |
Directions:
1. In a cheesecloth-lined sieve set over bowl, drain yoghurt in refrigerator for 4 hours or until yoghurt is 225 ml. Discard liquid.
2. In non-aluminium saucepan, mix sugar and corn flour. Add lemon juice and water; bring to the boil, stirring constantly.
3. Reduce heat and simmer gently for 3 minutes or until thickened.
4. Whisk a little hot mixture into yolks; gradually stir back into saucepan. Cook over low heat, stirring for 2 minutes; stir in lemon rind.
5. Let cool to room temperature (if in a hurry, stir over a bowl of ice). Stir in drained yoghurt. Gently fold in whipped cream.
6. Spoon into meringues; top each with second meringues. Garnish with fruit.
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