4m x 3m Omlet pen, cube, new auto door still boxed and coop light

[mostin]

I remembered I have had this recipe knocking about for ages as it was one of my favourites as a kid. I have to confess I have never made it for myself but I make my mum make it for my birthday every year . I thought it might appeal to omleteers as you use up all the egg yolks you don't use in the meringues for the filling.

 

2 Meringue layers

4 large egg whites

225g caster sugar

2 tsp cornflour

1/4 tsp cream of tartar

1 tsp vanilla essence

 

Mix cornflour and sugar in bowl. Put egg whites in bowl and add cream of tartar. Whisk slowly until frothy then fast until mixture forms stiff glossy peaks. Add cornflour/sugar mixture 1tbl at a time beating until stiff after each addition. When all added and mixture is solid beat in vanilla essence. Draw 2 x 8 inch circles on greaseproof paper and lightly grease. Spoon mixture into 2 rounds and spread to fill the circles. Place in preheated oven at 150 degrees C but turn down to 140 degrees C as the cooking begins. Bake for 45 mins to 1 hour changing over half way through. Ready when top feels firm.

 

Filling

110g caster sugar

4 egg yolks

4 tsp lemon juice

rind from 1/2 lemon

225ml double cream

 

Beat yolks and sugar in a small pan with a wooden spoon until creamy. Stir in juice and rind. Place over gentle heat and cook until mixture is consistency of lemon curd. DO NOT BOIL. Remove from heat and carry on stirring as will keep on thickening with heat of pan. Turn into basin and allow to go completely cold. Whisk cream until holds firm peaks and fold into lemon mixture. This mixture may need 5-10 mins in the freezer to start thickening otherwise it can run when you try to sandwich it between the layers. Then stir again and sandwich between meringue layers and freeze. Remove from freezer 30 mins before dinner and place in fridge.

 

 

Please do not blame me for your waist lines after tasting this one,

Edited December 2, 2008 by Guest

[Rolo Rabbit]

Wow that looks amazing!!! Next time I need an excuse for a pudding,(shouldn't be too long) that's going to be the one.

[mostin]

You won't regret it I promise you

[Blackrocksrock]

Sounds a bit to die for on a sugar surge day!

[mostin]

Just bumped this up as I saw someone on another post wanting ideas for using the other half of the egg, but with this recipe you don't have to.

[Lesley]

Good idea - there's also the Lemon Meringue Roulade recipe somewhere - uses the whole egg......