Place the rim of a martini glass in whipped cream, covering the rim about 1/8 inch. Then dip the rim into finely-crushed graham crackers, to create an evenly-coated \"crust.\".
Mix the Limoncello, lemon juice and simple syrup with ice in a cocktail shaker for 5 seconds and strain into the glass to about 1/2 inch from the rim.
Mix the Licor 43 and heavy cream in a shaker. Using the back of a tablespoon placed against the side of the glass, slowly pour to layer on top. It will look just like a lemon meringue pie in a glass.
el wet on the outside, just slightly moist and if you
Separate eggs; beat yolks well.
Add milk and beat well.
Add lemon juice and mix thoroughly.
Pour into baked crust.
Beat egg whites until partly stiff; add 2 tablespoons sugar.
Finish beating until stiff and add 2 tablespoons sugar.
Place in 350\u00b0 oven just long enough for meringue to brown.
Cool and refrigerate.
ix well, slowly add the lemon juice a little at a
radually stir in water and lemon juice.
Cook over medium
Break up the meringue into chunky pieces.
Whisk the cream lightly, add the lemon rind and juice and lemon curd to the cream and lastly fold in the broken meringue. Try not to over crush the meringues.
Line a loaf tin with cling-film and spoon in the lemon meringue mixture. Cover with cling film then freeze for at least 6 hours.
For the sauce, mix the mango with the lemon curd and spoon over the sliced ice cream.
Mix lemon juice with 1/2 of the sugar.
Cook with the slightly beaten egg yolks in double boiler until it thickens.
Add gelatine and cool.
Add the whites beaten with the remainder of the sugar, folding the whites in carefully.
Pour over the lemon meringue pie shell.
Top with whipped cream.
Keep in the refrigerator until served.
e flour, sugar and salt just to mix; add the
1/2 cup sugar, lemon zest, egg yolks and cornstarch
rom heat.
Blend in lemon juice and butter.
Cool
f remaining sugar, cream, and lemon peel and juice in a
nd vinegar and whisk until just combined. Lightly fold in 2
ectric mixer on low, beat just until combined. Form into a
lectric mixer until smooth. Add lemon curd, egg and 1 tbsp
Mix water, lemon juice, 36 packets Equal sweetener and cornstarch in medium saucepan.
Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute.
Beat eggs, 2 egg whites and lemon peel in small bowl; stir in about 1/2 of the hot cornstarch mixture.
Stir egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute.
Remove from heat; add margarine, stirring until melted. Stir in food color.
Pour mixture into baked pie shell.
eat together egg yolks and lemon juice; stir into mixture.
f a cup freshly squeezed lemon juice,1 dash of finely
Preheat oven to 350\u00b0F.
Combine mixed berries, strawberries and cinnamon then transfer to a large baking dish. Place on a baking tray. Sprinkle cornstarch over top, add jam and toss to combine. Bake for 15 mins, or until bubbling. Let cool for 1 min.
Meanwhile, whip cream to stiff peaks. Fold through lemon curd until just combined.
Sprinkle meringue and almonds over hot berry mixture. Serve with lemon curd cream.
he egg whites for the meringue, to avoid underbeating the egg
nd add butter,lemon zest, vanilla, lemon extract and lemon juice, stir to