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Karen and Ros - Lemon Friands

Prep time: 40 mins    Cook time: 18 mins    Serves: 12

Ingredients

Fine polenta, to dust

Icing sugar, to dustFriands

5 egg whites

190g unsalted butter, melted, cooled slightly

1 tbs finely grated lemon zest

120g roasted almond meal

200g icing sugar

50g plain flourLemon Curd

2 eggs

2 egg yolks

165g caster sugar

100g cold butter, chopped

2 lemons, zested, juicedMeringue

2 egg whites

110g caster sugar

Method

  1. To make friands, preheat oven to 200C and lightly grease 12 holes of a friand pan. Dust with polenta.
  2. Whisk egg whites in a medium bowl until frothy. Whisk in butter and lemon zest. Stir in combined sifted almond meal, icing sugar and flour. Divide mixture among
  3. prepared pan holes.
  4. Bake for 15-18 minutes or until golden brown and a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool, then transfer to a wire rack to
  5. cool completely.
  6. Meanwhile, to make lemon curd, whisk eggs, egg yolks and sugar in a medium saucepan until smooth. Add butter and lemon zest and juice. Place pan over low heat
  7. and stir for 15 minutes or until mixture is thick enough to coat the back of a spoon. Strain mixture into a bowl, then cover with plastic wrap. Cool completely.
  8. To make meringue, using an electric mixer, beat egg whites until soft peaks form. Add sugar, 1 tbs at a time, and beat for 6-8 minutes or until mixture is thick and
  9. glossy and sugar has dissolved.
  10. Divide friands among serving plates and dollop with curd. Spoon over meringue and lightly brown with a blowtorch. Dust with sifted icing sugar to serve.
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