lemon meringue trifles

Lemon meringue trifles

From the cover of Sasinbury's Magazine - looked appetizing enough on the cover to make me buy the mag for the first time.     

For the lemon jelly
50g caster sugar
juice and zest of 1 lemon
2 leaves gelatine

For the lemon custard
5 large egg yolks
60g caster sugar
juice and zest of 2 lemons
2 teaspoons cornflour
300ml single cream

For the topping
zest and juice 1 lemon
55ml limoncello
50g caster sugar
300ml double cream
50g ready made meringue
candied peel for decoration

Serve in 6x200ml glasses

First make the jelly.  Boil 310ml water, the sugar and the lemon juice and zest and simmer for two minutes, then remove from the heat. Meanwhile soak the gelatine leaves in cold water for 2 minutes, then squeeze out the excess water and stir them into the hot lemon mixutre until dissolved.  Leave to cool for 10 minutes, strain or leave the zest in, then pour into the glasses.  Cool, then transfer into the fridge overnight.

Next, in a bowl, whisk the egg yolks, sugar and cornflour together. In a medium pan, bring the lemon juice and zest to the boil, add the cream and bring back to the boil, then pour onto the egg mixture.  Mix well with a whisk.  Return to the pan and cook gently for five minutes stirring constantly with a wooden spoon until the custard thickens enough to coat the back of the spoon.  Don't let it boil.  Remove from heat, give it a final whisk then transfer to clean bowl. Cover the top of the bowl with clingfilm to prevent it forming a skin.  Leave to cool then chill overnight.

The next day, spoon the cold custard over the set jellies.

For the topping, mix the lemon zest, juice and limoncello together. Stir in the sugar then pour in the double cream and whisk together to form soft folds. Break the meringue into pieces and fold into the cream mixture. Spoon on to the custard, then add the candied lemon peel decoration.

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posted by niles on 18 Dec 07 - 11478 views

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