I was talking on the phone with my friend R. the other day. We were mostly speaking about her wedding, but also about the blog, and I told her that I didn’t know what to make and needed an idea. Among the things she suggested was Lemon curd.
I had quite forgotten about this idea today, and as I woke up from an unexpected nap, all I knew, was that we had strawberries that badly needed eating. The idea I had was to make Eaton Mess. And only because I think the name is absolutely charming and I thought the plating would be equally so. So on I went, making meringues, and when those were done, and I was left with 4 yolks. I remembered R.’s idea to make lemon curd.
The following are the recipes for how I like my sunday eggs: creamy and crispy!
Eton Mess
adapted from various sources
prep time: 10min, baking time: 50 min, cooling time: 15 min, makes about 15
for the meringue
4 egg whites (about 120 g)
1/2 cup of sugar
2 tsp corn or potato starch (sifted)
1 tsp white vinegar
silicon mat / parchment paper
Preheat the oven to 120°C and line a baking sheet with the silicon mat or parchment paper. In a mixing bowl whisk the egg whites until soft peaks form. Slowly add the sugar, until the mixture becomes glossy. When the eggs are quite stiff, fold in the sarch and the vinegar.
Drop the mixture by the tablespoonful on to the baking sheet and bake in the oven for 50 min. Let them cool in the closed oven until completely cold. They will keep in an airtight container for about a week.
for the mess
3/4 cup of cream
2 tbsp of sugar
strawberries
meringues
prep time and plating: 5 min,
Beat up the cream and sugar until sufficiently whipped. On a plate, arrange the meringues, whole or broken up together with the cream and strawberries. Serve immediatley
Lemon Curd
adapted from various sources
cooking time: 5-8 min, makes about 1 cup
1/2 cup of lemon juice
100 g of butter
1/2 cup of sugar
4 egg yolks
saucepan
Place the butter and the lemon juice in a saucepan and melt over low heat, stirring. Once the butter is completely melted, add the sugar and the egg yolks, while whisking. Keep whisking over medium heat until the mixture begins to thicken (mine took about 7 min).
Use it immediatly to fill a cake, or pour in a sealable container and use as you would jam. The Curd is also delicious together with the meringues!
