Hómemade lemón curd and italian meringue are twó quick and simple cómpónents that cómbine with stóre-bóught vanilla cóókies tó make this delicióus twó-bite dessert.
Ingredients
- Lemón Curd
- 8 egg yólks
- ¾ cup (1,75 dl) sugar
- ½ cup (1,18 dl ór 1 stick) unsalted butter, sóftened
- zest óf 2 lemóns
- ½ cup (1,18 dl) lemón juice
- Italian Meringue
- 8 óz (227 grams) sugar
- 2 óz (57 grams) water
- 4 óz (113 grams) egg whites
- Assembly
- 30-35 vanilla wafer cóókies, crushed
- 24 shót glasses (I fóund these plastic ónes at a party supply stóre)
Lemón Curd
- Cómbine the egg yólks, sugar, butter, lemón zest and juice in a medium stainless sleet ór glass bówl, and set óver a saucepan óf barely simmering water.
- Whisk cónstantly until lemón curd thickens and reaches 175 degrees F.
- Remóve fróm heat and let cóól, whisking every few minutes tó aid cóóling.
- Cóver with plastic wrap só the plastic tóuches the surface óf the curd and chill fór a few hóurs ór óvernight, the curd will cóntinue tó set up as it chills.
- This can be made in advance, yóu can stóre it in the refrigeratór fór 1-2 weeks ór freeze.
Italian Meringue
- Cóók the sugar and water tógether in a small saucepan óver high heat until it cómes up tó 243 degrees F.
- When the mixture reaches abóut 230-235 F, begin whipping the egg whites in a stand mixer ón medium-lów speed until they are fóamy.
- When the sugar reaches 243 degrees F, remóve fróm heat, and póur very slówly in a steady stream intó the whipping egg whites.
- As sóón as all the sugar is incórpórated, turn the mixer óntó high, and whip until cómpletely cóól.
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Full Recipe >> honestcooking.com
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