I'm having my Visiting "Teachee's" over for a visit on Thursday night and I thought it would be a great treat to make Lemon Meringue Sugar Cookie Cups. I know, quite a mouth full, but such a yummy one!!
It's a combination of a sugar cookie crust with lemon curd and meringue topping.
To to make the Curd:
Adding the Egg Yolks
Scrap down the sides to make sure ALL the butter is incorporated with the honey and yolks
Add the Lemon Juice and Zest, I use Meyer Lemons from a friend's lemon tree. You can use standard lemons too, Meyer's are just a bit sweeter.
Transfer to your double-boiler steamer bath - make sure your heat is on medium - not higher so your eggs don't scramble.
Heat the mixture thoroughly, whisking until smooth and glossy so all the butter is melted
At that stage, using a wooden spoon, test your consistency by dipping it into the mixture
Pull out the spoon and drag a finger down the spoon. It should leave a clear path.
Transfer to a heat proof container and allow to cool completely, then store in the fridge for up to 7 days. Do Not Freeze - this will destroy the integrity of the curd.
2 tablespoons lemon zest
1/2 cup freshly squeezed lemon juice, strained
5 tablespoons butter, at room temperature
1/4 cup honey
4 large egg yolks, at room temperature
1/8 teaspoon sea salt
Instructions:
~ Zest your lemon. Set aside.
~ Cream the butter in the bowl of an electric mixer.
~ Add the honey and beat until fluffy and light.
~ Add the yolks one at a time, beating well to incorporate after each addition.
~ Sprinkle in the salt; then reduce the speed to low and gradually add the lemon juice so as not to splash.
~ Mix until homogenous, but don't worry if the mixture looks curdled at this stage.
~ Meanwhile, fill a saucepan one-third full of water. The saucepan should be large enough to allow a mixing bowl to dip down at least halfway into the saucepan, but unable to touch the top of the water.
~ Bring the water to a boil over high heat, then reduce heat and maintain a simmer over medium heat.
~ When everything is mixed, place the mixer bowl on top of the saucepan or pour into a mixing bowl that can be placed over the saucepan.
~ Heat slowly, whisking constantly, until the butter melts and the mixture is thick enough to coat the back of a spoon, about 10 minutes.
~ To test for doneness, dip a spoon in the mixture. The mixture should cling thickly to the spoon and if you drag your finger through the mixture on the back of the spoon, a clear path should remain where your finger went.
~ Cover and chill in the refrigerator until firm, at least 1 hour. Keep in mind that the curd will thicken as it cools.
~ Store in an airtight container in the refrigerator for up to 2 weeks.
~ Zest your lemon. Set aside.
~ Cream the butter in the bowl of an electric mixer.
~ Add the honey and beat until fluffy and light.
~ Add the yolks one at a time, beating well to incorporate after each addition.
~ Sprinkle in the salt; then reduce the speed to low and gradually add the lemon juice so as not to splash.
~ Mix until homogenous, but don't worry if the mixture looks curdled at this stage.
~ Meanwhile, fill a saucepan one-third full of water. The saucepan should be large enough to allow a mixing bowl to dip down at least halfway into the saucepan, but unable to touch the top of the water.
~ Bring the water to a boil over high heat, then reduce heat and maintain a simmer over medium heat.
~ When everything is mixed, place the mixer bowl on top of the saucepan or pour into a mixing bowl that can be placed over the saucepan.
~ Heat slowly, whisking constantly, until the butter melts and the mixture is thick enough to coat the back of a spoon, about 10 minutes.
~ To test for doneness, dip a spoon in the mixture. The mixture should cling thickly to the spoon and if you drag your finger through the mixture on the back of the spoon, a clear path should remain where your finger went.
~ Cover and chill in the refrigerator until firm, at least 1 hour. Keep in mind that the curd will thicken as it cools.
~ Store in an airtight container in the refrigerator for up to 2 weeks.
Enjoy!!
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