Lemon meringue pudding
Lemon Meringue Pudding
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The secret life of sugar
Paul shows us a lovely Italian meringue, and a honeycomb to die for. In between he exposes the secrets of sugar.
Homemade honeycomb
A dessert to die for: Paul’s homemade honeycomb.
Marinated chicken
Don't confine sugar to desserts. Set it free on main courses like marinated chicken with mango relish.
Serves 4
Ingredients
Lemon cream
- 600ml (1 pint) double cream
- 250g (9oz) caster sugar
- 5 unwaxed lemons, juiced and zested
- 8 shortbread fingers – roughly crumbled by hand
Meringue
- 360g (13oz) caster sugar
- 30g (1oz) glucose liquid
- 80ml (3fl oz) water
- 6 egg whites
Special equipment
- 4 glass ramekins
- sugar thermometer
Method
Lemon cream
- Pour the double cream into a small saucepan and bring to the boil. Add the caster sugar and stir. Boil gently for 4 minutes then remove the pan from the heat.
- Add the juice and zest from the lemons and stir.
- Sprinkle half the biscuits into the bottom of the ramekins and pour the cream on top, filling the ramekins to two-thirds full.
- Allow the lemon cream to cool to room temperature. Sprinkle on the remaining biscuits. They should sink into the mixture.
- Chill in the fridge for at least an hour.
Meringue
- Mix the sugar, glucose and water in a pan heating it to 120°C / 250°F.
- Whisk the egg whites until they begin to form peaks.
- Gradually whisk the sugar solution into the egg whites, until the whites form soft peaks.
- Take the ramekins out of the fridge and fill to the brim with the meringue. Place the ramekins under a preheated grill for 1-2 minutes until the meringue is golden brown.
- Serve immediately.
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