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Lemon meringue eggs
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Prep Time:
30 minutes
Cook Time:
12 minutes
Total Time:
42 minutes
Easter treats for kids to make!
Ingredients:
  • 4 eggs
  • 350g caster sugar
  • 30g unsalted butter, chopped
  • Zest and juice of 1 lemon
  • 10.00 gm cornflour
  • 1 tsp white vinegar
Instructions:
  • Gently crack the top of each egg with a serrated knife. Separate the eggs by transferring them between your fingers, allowing the egg whites to fall into a bowl below. Place the yolks in a heatproof bowl. Clean the eggshells thoroughly, then pat them dry with a paper towel. Set aside.
  • Combine 100g sugar, butter, zest, and juice with the yolks in a bowl. Whisk until just combined. Place the bowl over a pan of simmering water (without touching the water) and stir gently with a wooden spoon for 6-8 minutes until the butter melts and the lemon curd thickens. Cool before use.
  • Fill each hollowed-out egg shell generously with the chilled lemon curd. Transfer the filled egg shells to ovenproof cups, then chill in the refrigerator as you prepare the meringue.
  • Preheat the oven to 220°C. In the bowl of an electric mixer, combine egg whites and half a cup (110g) of sugar. Beat until soft peaks form. Gradually add the rest of the sugar while mixing, until the mixture is stiff and glossy. Then beat in the cornflour and vinegar.
  • Transfer the meringue mixture into a piping bag with a fluted nozzle and pipe it into the eggshells, filling them up about 3cm from the top. Arrange the egg cups on a tray and bake for 5 minutes until the meringue is golden and crispy. Serve right away.

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