Ingredients

  • Meringues
  • 4 egg whites
  • pinch salt
  • 225 grams sugar, caster
  • 140 grams pecans coarsely ground
  • 290 milliliters whipping cream lightly whipped
  • 225 grams lemon curd
  • Lemon Curd
  • 1 large lemon juiced, zested
  • 42 grams butter, unsalted
  • 110 grams sugar, caster
  • 1 egg lightly beaten
  • 1 egg yolk lightly beaten
  • Garnish
  • 110 grams strawberries halved
  • 10 grams fresh mint small leaves

Directions

1. Preheat oven to 375*F/190*C/GM 5. Line 2 20cm/8in cake pans with baking parchment and oil sides. If making individual cakes, line 2 baking sheets with teflon.
2. Whisk egg whites with salt until stiff. Add 2 tablespoons of sugar and whisk until very stiff and shiny. Fold in remaining sugar. (This is for hand whisking. If using machine, slowly add all of the sugar while beating.)
3. Fold in pecans, reserving a handful for garnish. Divide mixture between two tins. Bake for 40 minutes. Or divide mixture into 12 individual cakes for 6 servings or 1 Tablespoon each for 20 miniture servings.
4. Turn cakes out onto a wire rack, peel off paper and leave to cool completely.
5. Put all lemon curd ingredients, except lemon zest, into a heavy saucepan or double boiler and heat gently, stirring all the time until the mixture is thick and spoon coating consistency. Strain to remove egg white debris. Add zest to hot mixture. Cover with plastic wrap. Mixture will thicken as it cools due to butter hardening.
6. Whip cream until barely holding a peak. Add half of the chilled lemon curd. Taste, add more curd if necessary. Spread mixture on one meringue layer and top with second layer.
7. Garnish with remaining lemon curd, whipped cream. strawberry and mint.

Notes
Serving Ideas:Original serves 6, 12 individual cakes, 20 miniture cakes.


Categories
Puddingsmeringues
Keywords
Puddingsmeringues
MacGourmet downloadPecan and Lemon Meringue Cake. To import, drag image to your MacGourmet recipe box.