When Life Gives You Lemons

...Make lemon curd!

Who else out there loves lemons as much as I do? I mean seriously.
You can eat them with sweet or savoury. You can eat them cold or hot. Yes, Sam I Am, you can even eat them in the sun or in the rain!

Nothing on the job front yet peeps. I have been lucky enough to do little bits here and there, for great friends who look after me... you know who you are. Thank you.

So when life gives you lemons, instead of making lemonade, make a lemon meringue pie. 

It's scrumbdidiliumptious!

Lemon Curd Meringue

Do you love a bargain? 

I've split my humble lemon meringue pie into 3 recipes today and doing a 3 for 1 deal.

Instead of using the usual pastry base, I've adapted the recipe to use a biscuit crumb shell. You will then be able to use this for any chilled cheesecake or sweet flan recipe.

The lemon curd centre can be set aside and eaten on toast as a lemon butter! And of course my meringue can be piped for cooking kisses or even a pavlova base.

Prep Time: 40 minutes
Cook Time: 2 minutes
Total: 42 minutes

Recipe - Biscuit Base

Canola Oil Spray

300g Assorted biscuits - no filling (I use an Arnotts Assorted box) which has all the classics.

160g Softened Unsalted Butter

You can use a pre-made shortcrust pastry if easier

Method - Biscuit Base

In a blender, pulse the biscuits until you have a bread crumb consistency.
Pour in your soft butter and mix well. Your mix should end up a soft paste. 

Using a 9" flan or tart pan, lightly spray the base and sides with canola.

Tip the biscuit crumb mixture into the pan and with your fingertips, gently press the crumbs onto the base and sides. Try to keep it an even 5mm all around so it's not too thick. 
Place in your fridge for 30 minutes.

Recipe - Lemon Curd

1 Cup Cornflour

1/2 Cup Caster Sugar

1 1/2 Cups Water

1/2 Cup Lemon Juice

1 Lemon's Zest
90g Unsalted Butter - Cubed

3 Egg Yolks - Lightly beaten (Keep Whites aside for Meringue)

Method - Lemon Curd

Sieve the cornflour and sugar into a saucepan. 
Measure and prepare the water, lemon juice, zest, butter and egg yolks so they can be used as required.

Turn the heat to low and add the water, lemon juice and zest to the saucepan, Using a wooden spoon, stir continuously until the mixture comes to the boil and begins to thicken.

Remove from the heat and gradually add the cubed butter. Keep mixing as it melts. 
Place 2-3 large spoons of the heated saucepan mixture into the beaten egg yolks and stir through. This will help adjust the egg temperature so they don't cook and create lumps.

Once mixed in, add to the saucepan and mix well. Pour the lemon curd into your chilled base.
You now have a lemon tart!!! Place in your fridge while making meringue.

Recipe - Meringue

4 Egg Whites

1/2 Cup Caster Sugar

1 tbsp Cornflour

Method - Meringue

Using either a hand-held mixer or bench mixer (eg. KitchenAid), whisk the egg whites until you have a soft and fluffy mix. Slowly add the sugar on low speed, then the cornflour. Mix on high for approximately 2 minutes or until peaks form. 

Spoon the meringue onto your lemon tart and bring to the edges to lightly cover the biscuit base. 

Place in the oven for 2 minutes only. This should allow the meringue to slightly brown on top.

Remove and chill until ready to serve. 

Happy Hunting!