Some of your readers will know that I am making my husband a meringue tower for his birthday day next week. The meringue tower requires six meringues of various sizes from plate size to donut size. That is a lot of meringue and as they take between three and four hours in the oven on a setting of 130 degrees Celcius, I started making them this week. Meringues keep really well so it is not a problem to start making them early. Meringues use egg whites only which left me with ten left over egg yolks. I don’t like to waste food so I looked for a recipe that used egg yolks and I decided to make lemon custard slices.
For the biscuit base:
625 ml cake flour;
1/2 teaspoon salt;
180 grams melted butter;
125 ml castor sugar;
15 ml lemon zest;
7.5 ml vanilla essence
For the filling:
7 gelatin leaves soaked in cold water;
425 ml lemon juice;
30 grams lemon zest;
200 ml cold water;
10 egg yolks;
675 ml castor sugar;
500 grams cubed, softened butter
Preheat the oven to 180 degrees Celsius.
Beat the flour, melted butter, castor sugar, slat and lemon zest together until the mixture forms fine crumbs. Add the egg and vanilla mixture and beat until a dough forms. Roll out the dough and line a 25 cm by 30 cm prepared rectangular baking tin with the dough. Bake in the oven for 15 minutes until golden brown.
In a large saucepan over a medium heat, heat the butter, egg yolks, eggs, castor sugar lemon zest and lemon juice mixed with cold water. Stir the mixture constantly while it heats up to prevent curdling. Once the mixture has started to thicken allow to “cook” for about 5 minutes stirring constantly to prevent lumps. Remove the mixture from the heat and add the drained gelatin leaves. Allow the gelatin leaves to melt into the mixture and continue to stir until the mixture is completely smooth. Allow to cool slightly and then pour the mixture over the biscuit base and place in the refrigerator overnight to set.
Cut into slices and serve.
Robbie and Michael Cheadle are the co-authors of the Sir Chocolate Book series