Lemon Kisses
From hooch 16 years ago
- 35 minutes to make
- Serves 40
these are so unique and refreshingly defferent in desset and taste
Ingredients
- Top half shopping list
- 1 egg white shopping list
- 1 teaspoon cold water shopping list
- 1 cup Chelsea caster sugar shopping list
- Bottom half shopping list
- 1 egg shopping list
- 1 egg yolk shopping list
- 1 teaspoon cold water shopping list
- 1/2 cup (100g) caster sugar shopping list
- 1/2 cup (100g) plain flour shopping list
- 1/2 teaspoon baking powder shopping list
- lemon curd shopping list
- 4 large lemons shopping list
- 100g butter shopping list
- 2 cups White sugar shopping list
- 4 eggs shopping list
How to make it
- Top half
- Beat egg white with cold water, until stiff. Slowly add sugar and beat until thick and glossy. Pipe out or put small spoonfuls in little peaks the size of a 20-cent coin on an oven tray lined with baking paper. Bake at 120°C for 30-35 minutes until they easily lift off the paper. They should remain creamy-white like a meringue. These will keep for 2 weeks in an airtight container.
- Bottom half
- Beat egg and extra yolk with cold water. Stir in sugar, flour and baking powder. Roll into little balls the same size as the top halves and press flat on a well greased or baking-paper-lined oven tray. Bake for 10 minutes at 200°C and cool on a wire rack. These will firm up as they cool and can be kept for 2 weeks in an airtight container. Join the tops and bottoms together with whipped cream or a little lemon curd and cream.
- Lemon Curd
- Finely grate lemon rind and squeeze the juice of the lemons. Place in a heatproof bowl, add butter and sugar. Place the bowl over a saucepan of hot water and heat until the butter has melted.
- In a separate bowl, beat the eggs and then add to the lemon mixture stirring constantly until the mixture thickens. Cool.
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