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RECIPE-lemony-eton-mess

Lemony Eton Mess

Recipe created by Iron Chef Shellie

RECIPE-lemony-eton-mess

Ingredients

1 pot Barker's New Zealand Lemon Curd
600ml whipping cream
6 Tbsp icing sugar
125g blueberries
MERINGUES
3 large egg whites
150g caster sugar

Instructions

1
Preheat oven to 120°C or 100°C fan-forced. Line 2 baking sheets with grease-proof paper
2
To make the meringues, beat the egg whites using an electric whisk until soft peaks form. Gradually add the sugar, a tablespoon at a time, whisking well after each addition until all the sugar has been added
3
Continue to whisk the meringue for a few minutes more until it is very thick and glossy and forms stiff peaks
4
Fit a piping bag with a large, plain or star nozzle and fill the piping bag with the meringue mixture; twisting the top closed. Pipe small dollops, slightly spaced apart on the prepared trays
5
Bake for about 1 hour, swapping the trays over at 30 minutes. They are ready when they can be lifted off the paper in one piece. If the bottom comes away they aren't ready yet
6
Add icing sugar to the cream and whip until soft peaks form
7
To assemble the Eton Mess, add a layer of meringues to the bottom of four glasses. Top with a spoonful or two of Lemon Curd, a few blueberries and some cream. Repeat until you have reached the top of the glass, and crush a meringue on top. Serve immediately

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