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Lazy lemon meringue without the pie

By December 29, 2015 , , ,

Lemon meringue pie is one of my favourite desserts. I've only really started to like it in the last 10 years. Growing up I never really liked it at all, which was strange as it was a dessert that cropped up quite a lot. As an adult I preferred the versions I could get at Konditor and Cook in London with a crisp outer pastry shell and the tart lemon filling. It was always a Friday afternoon treat as I used to buy a couple to take home after work. 

There are times when I've made salad dressings or mayonnaise and had leftover egg whites, which I then stick in the freezer to use another time. I used to make pavlova, but sometimes its nice to make little meringues which keep for ages. On this occasion I quite fancied some lemon meringue, but didn't fancy the faff of making the pastry and then either the lemon custard or curd. I decided the best course of action was putting the lemon and vanilla into the meringue, therefore getting the best of both worlds. In other words, a lazy lemon meringue without the pie.

2 egg whites
Pinch of salt
110g sugar
1 vanilla pod de-seeded
Juice of half lemon
Zest of 1 lemon

Whisk the egg whites and salt together until firm and hold their peaks
While still whisking start to add the sugar in gradually until you have added half
Stop whisking and add the vanilla seeds, lemon juice and zest
Continue to whisk and gradually add the rest of the sugar until you have got stiff peaks
I like to pipe the meringue into small shapes onto a baking tray, but you can dollop the mixture on using a spoon if you so wish.
Bake in a fan oven at 110 Celsius (120c normal oven) for 45 minutes or until crisp

Additional tip
You can also make small meringue nests from the mixture instead and serve with crushed raspberries, when they are in season and a dollop of whisked cream. 

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