Serves 4
Ingredients:
155g jar lemon butter or curd
18cm ready-made cooked sortcrust pastry flan
2 egg whites
1/2 cup (125g) caster sugar
Method:
- Preheat the oven to moderately hot 200°C (400°F). Spoon the lemon butter over the pastry case, spreading right to the edge. Carefully smooth the top.
- Whisk the egg whites in a clean dry bowl until soft peaks form. Gradually add the sugar, beating well after each addition until stiff and glossy peaks form.
- Cover the lemon butter with the egg whites, forming peaks. Place on a baking tray and bake for 8-10 minutes, or until golden on the peaks.
Nutrition per serve
Protein 5.5g;
Fat 20g;
Carbohydrate 70g;
Dietary Fibre 0.5g;
Cholesterol 51mg;
1950 kj (466 cal)
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INGREDIENTS
shortcrust pastry
2 cups Plain Flour
pinch salt
170 grams margarine or Butter
2 tablespoons castor sugar
1/4 cup milk
filling
1 can condensed milk
1 lemon juice and finely grated rind
2 egg yolks ( retain whites for meringue)
meringue
2 egg whites
1/4 cup castor sugar
INSTRUCTIONS
Sift plain flour, salt and sugar into a mixing bowl. Rub in margarine until mixture resembles bread crumbs. Add milk slowly until a stiff dough is formed. Turn out onto floured board and roll out to fit a pie dish. Grease pie dish and turn rolled pastry into it. Prick bottom and sides of dough. Trim sides and blind bake in a 180 degree oven for approx. 15 minutes. Remove weights and return to oven for 5 minutes. Whilst pastry is baking prepare filling. Place all filling ingredients into a mixing bowl and mix until thoroughly blended. Take another mixing bowl and beat egg whites until fluffy, slowly add sugar and beat until stiff peaks form. Place filling into pie case then top with meringue mixture. Bake in 180 degree oven until meringue peaks are a golden brown.