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Meringue should be wafery crisp on the outside and soft and marshmallowy within.
These have been a huge success with everyone who has tasted them, and because they’re cooked on top of the stove, children (with supervision) love making them. Serve them warm with lots of butter, and later on they’re very good toasted.
This recipe is very special. What you get are clouds of very lemony, very light melt in the mouth loveliness.
It is so simple to make proper custard, not only does it taste better than anything ready made it freezes well too.
A traditional English pudding, and a perfect partner is Delia's recipe for Proper Custard, see related recipe below
In a way I'm very glad that the delectable Italian raisin and fruit bread, called Panettone, only comes in to the house at Christmas. I absolutely love it and keep taking sneaky slices.
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