INGREDIENTS

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Imperial
  • 1 x packets SASKO cookie mix
Lemon Curd Ingredients:
  • 2 eggs
  • 2 egg yolks
  • 165g caster sugar
  • 80g butter
  • Jusice and zest of 2 lemons
Swiss merigue Ingredients:
  • 170g egg white
  • 225g caster sugar
  • ¼ tsp cream of tartar
  • 5ml vanilla essance
 
  • 1 x packets SASKO cookie mix
Lemon Curd Ingredients:
  • 2 eggs
  • 2 egg yolks
  • 5.62oz caster sugar
  • 2.82oz butter
  • Juice and zest of 2 lemons
Swiss merigue Ingredients:
  • 5.99oz egg white
  • 7.93oz caster sugar
  • ¼ tsp cream of tartar
  • 0.16oz vanilla essance
 

METHOD

Lemon Curd Method:
  1. Whisk eggs, egg yolks and sugar together in a small pot.
  2. Add butter, zest and juice and place on a low heat.
  3. Mix continuously on low heat until mixture starts to thicken.
  4. Once thick remove from pot and pass through a sieve to remove all zest.
  5. Cover with cling film and place in fridge to cool.
Swiss merigue method:
  1. Full a medium saucepan once quarter full with water. Set the saucepan over a medium heat, and bring water to the boil.
  2. Combine egg whites, sugar and cream of tartar in a heatproof bowl of electric mixer and place over saucepan.
  3. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 31/2 minutes. Test by rubbing between your fingers.
  4. Transfer bowl to electric mixer fitted with the whisk attachment. Start on a low speed and gradually increase to high until stiff, glossy peaks are formed, about 10 minutes. Add vanilla and mix until combined. Use meringue immediately.
Cookie method:
  • Make cookie mix as per packet instructions.
  • Roll out cookie mixture until 2mm think. Refrigerate until cold. Cut in round disk approx. 6cm in diameter.
  • Line a mini muffin silicon tray with the cookie pastry disks.
  • Line with silicon paper and blind baking beans. Bake until golden brown and crisp, allow to cool.
 ASSEMBLE
  • Pip the lemon curd into the cookie cup, pip on the Swiss meringue and blow touch to finish.

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