LEMON MERINGUE -SINGLE SERVES

SERVES 8
INGREDIENTS:

FILLING (LEMON CURD):
1 CUP WHITE SUGAR
2 TBSP FLOUR
3 TBSP CORNFLOUR
1.5 CUPS WATER
2 LEMONS (JUICE & ZEST)
2 TBSP BUTTER
4 EGGS YOLKS (BEATEN) 
PINCH SALT
2-3 PASSION FRUIT PULP (OPTIONAL)

MERINGUE:
4 EGGS WHITES
½ CUP WHITE SUGAR
1 TSP VANILLA ESSENCE

BASE:
300g (LARGE PK) SHORTBREAD (OR SCOTCH FINGER) BISCUITS

UTENSILS:
MEASURING CUP, TABLESPOON, TEASPOON, SAUCEPAN, JUICER (OPTIONAL), GRATER, MIXING BOWL, WHISK (METAL OR RUBBER), ELECTRIC WHISK, RUBBER SPATULA, SEIVE, HEAT-PROOF SINGLE SERVE GLASS POTS/JARS

METHOD:
PREHEAT OVEN TO 190 DEGREES C
WHISK SUGAR, FLOUR, CORNSTARCH & SALT IN SAUCEPAN. ADD WATER, LEMON JUICE & ZEST. STIR UNTIL BOILS. REDUCE HEAT AND ADD THE BUTTER.
SEPERATE THE EGGS, WHISK THE YOLKS, AND GRADUALLY ADD THEM TO THE SUGAR/LEMON MIXTURE.
ON A LOW HEAT, STIR CONTINUALLY TO AVOID COOKING THE EGGS!
WHEN THE MIXTURE HAS THICKENED, SET ASIDE. PASS THE MIXTURE THROUGH A SEIVE TO REMOVE THE LEMON ZEST AND ANY LUMPS. PLACE IN THE FRIDGE TO COOL.
*
IN A LARGE MIXING, WHISK THE EGG WHITES USING AN ELECTRIC WHISK UNTIL PEAKS START TO FORM.
GRADUALLY STIR IN THE SUGAR AND CONTINUE TO WHISK UNTIL THE PEAKS ARE HARD (IE. YOU CAN TURN THE BOWL UPSIDEDOWN AND THE MERINGUE DOES NOT MOVE)
*
BREAK UP THE BISCUITS INTO SMALL PIECES AND PLACE IN THE GLASS POTS. THIS IS THE BASE LAYER.
FOR THE MIDDLE LAYER, PLACE 3 TABLESPOONS OF LEMON CURD. ADD A TEASPOON OF PASSION FRUIT PULP NOW, (IF YOU LIKE THE IDEA OF SOME ADDITIONAL, ZINGY CRUNCH!)
FOR THE TOP LAYER, ADD AS MUCH MERINGUE MIXTURE AS YOU CAN (SEE BELOW FOR DECORATIVE TIPS)
PLACE THE POTS ON A TRAY IN THE OVEN FOR ABOUT 10 MINUTES, UNTIL THE MERIGUE STARTS TO BROWN.

SERVE: WARM OR COLD, AS A SNACK OR DESSERT.
CAN BE STORED IN THE FRIDGE FOR A FEW DAYS.

PRESENTATION HACK:
TO MAKE THE MERINGUE TOPPING LOOK FANCY, EITHER ‘PIPE’ THE MIXTURE IN A CIRCULAR MOTION, OR USE THE BACK OF A SPOON TO MAKE SWIRLS & PEAKS! SERVE WITH A SPRIG OF FRESH MINT.