Makes 12

Ingredients

Lemon curd

2 whole eggs

4 egg yolks 

1 cup sugar 

125g butter, cut into cubes

1 cup Lemon juice

Swiss Meringue

4 egg whites

130g caster sugar

125g brown sugar

Method

1. For the Lemon Curd, place whole eggs, egg yolks and sugar into a heavy based saucepan and whisk until smooth. 

2. Place saucepan onto a low heat. Whisking continuously, add the butter cubes one at a time, adding more as the butter melts. 

3. Once butter has melted, add the lemon juice and continue whisking until the mixture thickens enough to coat the back of a wooden spoon, approximately 10 minutes.  

4. Remove from heat and pass through a fine sieve into a pouring jug.  Divide into 60ml shot glasses, filling to 1 cm below the top of the glass. Refrigerate for 30 minutes to set.

5. For the Swiss Meringue, place ingredients into a heatproof bowl and place over a medium saucepan of boiling water.  Whisk until the sugar has dissolved, or until the mixture reaches 50C. Immediately remove from heat.

6. Transfer mixture to a bowl of a stand up mixer. Whisk on a high speed for approximately 15 minutes or until meringue is cool, light, glossy and fluffy.   

7. Transfer meringue to a piping bag fitted with a fine fluted nozzle. Remove the shots of curd from the fridge.  Pipe meringue onto the curd in a swirling motion. 

8. Using a blow torch, scorch meringue until golden brown.

 

The Butlers - Lemon Meringue Shots
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