Instructions
Advertising
- Preheat the oven to 160°C fan.
- Whisk the butter, eggs and yolks together in a heat resistant bowl, gradually whisk in the sweetener, zest and juice of the lemons and mix well.
- Place the bowl over a pan of simmering water and keep whisking until it starts to thicken. Do not stop whisking or you will end up with a scrambled mess.
- Set to one side.
- Whisk the egg whites in a clean bowl until starting to form soft peaks, gradually whisk in the sugar until stiff glossy peaks start to form.
- Divide the curd into 2 dishes and spoon or pipe the meringue on top.
- Place in the oven for 10- 15 minutes or until golden brown on top.
- Allow to cool and set in the fridge or eat fresh from the oven, just be careful as it will be molten hot.
Advertising