Happy Easter first of all! Hope everyone has spent a nice day and weekend with family and friends stuffing your faces with chocolate easter bunnies and whatnot, I know I was 😀
So I kept it really simple yesterday as I had a bigger plan for today (you’ll see the next post tomorrow)
1 cup sugar
1 tsp lemon zest
juice from 1 lemon
90 gr butter chopped
Turn oven on 130°
Line two baking trays with parchment paper. Separate two eggs, put the yolks aside and whisk the egg whites. Gradually add only half of the sugar whisk until it forms soft peaks.
Spoon the egg whites in a piping bag. It depends on you if you want a shape, I used a star tip but even a normal round one or just simply cutting off the end of the bag will suffice 🙂 to make things easier I just put my piping bag (with the nozzle inserted already) in a tall glass so it stands while I’m pouring the mix in and avoid me getting ridiculously messy, which happens anyways!
Then pipe your meringue baskets, again as big or small as you wish, just remember to leave a hole in the middle for the limoncello curd. Because mine didn’t exactly work the first time round, I simply took a spoon and made the well myself by using only the back of the spoon and rotating it so that the meringue would spread sideways.
Put in the oven for 20 mins and then turn off the oven and keep them in there. They will be chewy if you get them our as soon as the oven is off otherwise.
In the meantime start making the curd. Combine the rest of the sugar, 2 yolks and the last egg in a heat proof bowl and place it on top of a pan with simmering water and start whisking. Once the sugar has melted add the lemon zest and juice. Add the butter and continuously stir.
After 10 mins add the limoncello then stir for another 5 mins and take off the heat, cover and let it cool.
Now you can simply spoon in the curd on the meringue wells.
Ciao for now! xox