Lemon Curd for the meringues
Asked on 9 Nov 2019 by samokhin
Dear, Lindsey!
Please, help with the exact recipe of the filling for MERINGUES WITH VANILLA MASCARPONE CREAM AND LEMON CURD.
My version of the LEMON CURD was thin and runny.
It seems the lemons were too big with too much juice.
I beg my pardon for excessive thoroughness and hope for your consideration.
Please, be kind to specify tentatively the volume of the lemon juice for this recipe. I would highly appreciate your help.
Best regards,
Pavel
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Hello Pavel,
I suggest…
75ml juice, 110g castor sugar, 200g beaten egg, 75g butter
And if you like you can add a rounded teaspoon of cornflour.
Best wishes
Lindsey
Hello, Lindsey!
I made MERINGUES WITH VANILLA MASCARPONE CREAM AND LEMON CURD and they were perfect even without any cornflour!
It was totally a success!
Thank you very much!
I appreciate your help very much.
All the Best,
Pavel
Tha's brilliant, thanks for letting us know.
You help us, your true followers, to grow into a sort of real chefs!
Thank you, Lindsey!
Good luck!
Dear, Lindsey!
My previous MERINGUES WITH VANILLA MASCARPONE CREAM AND LEMON CURD were perfect!
There was only one thing, which might wsant to be improved.
Lemon curd makes the meringues leave their crunchy and crisp structure with time. They become a sort of wet. That is the reason to prepare the dessert immediately before serving.
I would appreciate that very much if you would be kind to suggest something to cover the meringues with before placing the lemon curd to be able to avoid quick loss of crunchy structure and prolong the lifetime for the dessert.
That would be great to be able to make this recipe in advance.
With the very Best regards,
Pavel
Hi Pavel,
I would prefer to top them at the last minute.
However, if you really want to have a barrier that will keep the meringue crisp when topped you could dip the meringues (or brush then) with melted white chocolate and let it harden before your use them.
Best wishes
Lindsey
Hi, Lindsey.
I appreciate your help.
Thank you for the brilliant idea with the melted white chocolate used as a barrier to keep the meringue crisp after topping with the lemon curd and mascarpone cream.
I am just wondering if it is going to work. Top the meringue with icing sugar and melt it with burner to make a hard layer of caramel.
My Best,
Pavel
I think meringue is too fragile for that. Your could try one and see.
Best wishes
Lindsey
Hi, Lindsey.
Thank you!
All the Best,
Pavel