g caster sugar
g unsalted butter,
Grated zest and juice of 1
tbs cornflour
tsp white vinegar
Step 1
Carefully remove the top of
each egg using a serrated
knife. Separate the eggs by
passing them through your
fingers and letting the
eggwhite drip through your
fingers into a bowl. Place
yolks in a heatproof bowl.
Wash out eggshells, then dry
carefully with paper towel.
Set aside.
Step 2
Add 100g sugar, butter, zest and juice to the bowl with the yolks, then whisk until
just combined. Set the bowl over a pan of simmering water (don't let the bowl
touch the water). Stir gently with a wooden spoon for 6-8 minutes until the butter
has melted and the lemon curd mixture has thickened. Cool.
Step 3
Half-fill each egg shell with some of the cooled lemon curd. Place in ovenproof
egg cups, then refrigerate while you make the meringue.
Step 4
Preheat the oven to 220°C. Place the eggwhites in the bowl of an electric mixer
with another 1/2 cup (110g) of the sugar and beat until soft peaks form. With the
motor running, slowly add the remaining sugar until mixture is stiff and glossy, then
beat in the cornflour and vinegar.
Step 5
Place meringue mixture in a piping bag fitted with a fluted nozzle, then pipe
meringue into eggshells, about 3cm above the top. Place egg cups on a tray,
then bake for 5 minutes until the meringue is crisp and tinged golden. Serve
Here is one of Caroline’s favourite recipes
Courtesy of ABC delicious. Recipe by Valli Little and photograph by Brett Stevens