- 4 egg whites – room temperature
- 1/4 teaspoon cream of tartar
- 2 teaspoons cornstarch
- 8 ounces superfine sugar (caster sugar if you have it)
- 4 egg yolks
- 4 1/2 ounces superfine sugar (caster sugar if you have it)
- 1/2 cup lemon juice
- zest of two lemons
- 1 1/3 cups whipped cream – sweetened with 2 tablespoons sugar
Preheat oven to 300°F degrees. Line two baking sheets with parchment paper which have been marked with 3-8 inch circles
Place the egg whites in a medium size bowl of a Kitchenaid mixer. Sprinkle with cream of tartar and whisk until stiff. Mix the cornstarch with the sugar. Then add to the egg whites, 1 tablespoon at a time. Make sure it is fully incorporated before adding additional sugar. Whisk for a few more minutes until thick and glossy. Using a spatula, spread the meringue inside the marked outlines, smoothing out to the edges. Let sit for 5 minutes on the counter. Then, place in the oven, reduce the temperature to 275° degrees. Bake for 1 hour or until the meringue discs are crisp to touch and will lift off the paper easily. Place on a wire rack to cool.
While the meringues are cooking, make the custard. It must be cold and set before placing on the meringues.
Place the egg yolks and sugar in a heavy saucepan. Over a very low heat, mix until sooth and combined. Add the lemon juice and zest. Continue to stir constantly until the mixture thickens and coats the back of a spoon. This should take 10-15 minutes. Remove from the heat and stir for another minute. Pour into a bowl and refrigerate until completely cold.
In a separate bowl, whip the cream until firm and then gently fold it into the cooled lemon custard. Only one spoon at a time until it is combined.
Refrigerate this mixture.
Place a meringue disc on a serving place. Top with half of the lemon custard mixture. Place the next disc on top and spread the remaining lemon custard. Place the last disc on top. If you want to be extra decadent, you can top with some more whipped cream.
Wrap gently with tin foil and place in the freezer.
Serves 8 – 10
- 1⁄4 cup butter, melted
- 3 Tablespoons sugar
- 2 eggs, room temperature
- 1⁄2 cup plus 1 Tablespoon sour cream (can lowfat or nonfat)
- 1⁄2 cup milk (can be lowfat or nonfat)
- 1 cup Cup for Cup flour blend
- 2⁄3 cup yellow corn meal
- 2 teaspoons gluten-free baking powder
- 1 teaspoon salt (I use Kosher salt)
Heat oven to 425°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; mix well. Stir in sour cream and milk. Reduce speed to low; add all remaining ingredients. Beat just until mixed.
Pour batter into greased 8-inch square baking pan. Bake for 18 to 22 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.