For the meringue
2 Large egg whites
¼ c Granulated sugar
2 scoops Regular Girl powder
½ c Powdered sugar, sifted
For the lemon curd
3 oz (6 Tbsp) Unsalted butter, room temp
1 c Sugar
2 Large eggs
2 Large egg yolks
1/2 c Fresh lemon juice
1 tsp Grated lemon zest
Chef tip: do this first in mixer as fat will prevent egg whites from whipping.
- Using an electric mixer on high, beat egg whites until loose and foamy, about 2 minutes. With motor running, gradually add granulated sugar, and Regular Girl powder and beat until stiff, shiny peaks form, about 5 minutes. Gradually add powdered sugar and beat another 2 minutes.
Lemon curd preparation
- In an electric mixer, beat the butter and sugar, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it heats up.
- In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don’t let the mixture boil.
- Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will continue to thicken as it cools. Keep in the refrigerator for a week or in the freezer for 2 months
Assemble dish as desired. Fresh blueberries make a colorful garnish. Use a kitchen torch to toast meringue, if desired
Recipe provided by Chef Gerard Viverito