Lemon Meringue Dessert

1. 1

   Soak the gelatin in cold water for 5-6 mins. Meanwhile, beat the egg yolks and 1/3 cup sugar with an electric hand whisk until thick and creamy. Stir in the lemon zest and juice.

2. 2

   Drain the gelatin and squeeze out the excess liquid. Place in a small pan over a low heat to melt. Mix 3 tbsp of the lemon mixture into the gelatin, then stir it back into the bowl. Chill for 10-15 mins, until it begins to gel.

3. 3

   Beat 2 egg whites with a pinch of salt until stiff. Beat the cream until stiff in a separate bowl. Fold cream into the lemon cream, then carefully fold in the egg whites. Transfer to a large serving bowl then chill for at least 2 hours.

4. 4

   Beat 4 egg whites and a pinch of salt until stiff gradually adding 3/4 cup sugar. Continue beating until the mixture is thick and glossy. Spread the meringue onto the lemon cream and use a spatula to form soft peaks. Use a butane torch to caramelize the outside of the meringue then serve.

* Per serving · 4 servings · Values may vary.

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