Tip:
Highlight text to annotate it
X
Put butter and sugar in a bowl and stir it with a blender until it becomes creamy.
Stir and add whole egg & yolk little by little. Keep the egg whites aside.
Squeeze lemon juice and mix it lightly with a blender.
Put the contents of the bowl in a pan and gently stir it on weak heat until it becomes slurry.
When it becomes slurry, put it back in a bowl and cover the dough with a plastic wrap. Make sure the plastic wrap is directly touching the dough. Cool it down in the refrig-erator.
Pound down cookies with a food processor and mix it with melted butter.
Put the crushed cookies in a jar and stuff it in using a rolling pin.
Put egg white in a bowl and whip it with a blender. When it is 70% foamed, add sugar little by little.
Add all the sugar and whip it until they peak. Then your meringue is finished.
Pour cooled lemon curd in the jar and squeeze meringue on top of it.
Bake it in the oven. When the meringue is lightly browned then it’s finished.
Collect up flowers in yellow so it suits our spring picnic. If you have a big ceramic vase, you can stage your picnic more like a picture book.
Stay tuned for next weeks WEEKEND TABLE!