May 2020

M is for May.

Lemon meringue. Lemon custard on a tennis biscuit base with a blow-torched Italian meringue topping. Food typography for my ATE 2020 recipe calendar.

INGREDIENTS

Tennis Biscuits 1 pack
Butter 100g
Condensed Milk 2 tins
Lemon Juice 50ml
Egg Yolks 4 large
Egg Whites 4 large
Sugar 275g
Water 50g

METHOD

To make the biscuit base, crush the tennis biscuits and mix together with the melted butter, press into a tart base and set aside.

For the filling, whisk together condensed milk, lemon juice and egg yolks and pour into the biscuit base.

Bake at 180°C for 10 minutes.

Allow to cool then make the meringue topping. Beat egg whites until firm. In a non-stick frying pan bring the sugar and water to the boil and stir until dissolved and bubbling. Pour sugar syrup into the egg whites while beating and beat until mixture has cooled. Pipe the meringue onto the cooled base and finish with a blow torch.