Wednesday, May 14, 2008
Lemon Meringue Puffs
Those Meyer lemons, they've been sitting in my fridge for weeks.
I've been starting at them with trepidation. "Tell me!", I bellowed at their delicate pores. "Give me a sign!"
Well, I got invited to a dinner party and just happened to half the other half of that puff pastry dough from what - oh, goodness, over two months ago. This is where I realize that my freezer hides many dark secrets, for me to find upon moving out of my digs.
Lest the Meyer lemons go dead on me, I mixed them with a couple of regular lemons to make norecipe's Meyer Lemon Curd. I could eat it with a spoon for breakfast. It was my first time making lemon curd and oh my goodness, it was good! I thought it wasn't going to come together but then it finally did. (Sticking the candy thermometer in the pan was enough to bring it up to 170 and quell my fears that it would never thicken). If only eating a stick of butter wasn't so bad for you, I'm certain this would replace my cereal in the morning.
p.s. Lemon curd starts to melt when it is hot and humid where you are photographing. It does not make a difference in the final taste, however.
Lemon Meringue Puff Pastry Bites
1 sheet puff pastry dough
1 recipe Meyer lemon curd
2 egg whites
Cream of tartar
2 tb sugar
Let puff pastry dough thaw. Preheat oven to 400 degrees. Roll out to about 10" x 18". Cut into twelve pieces and shape into muffin tins (lightly greased). Bake at 400 for twelve minutes or until golden brown.
Once the puffs come out of the oven, make a hole in the center of the puffs by using the back of a spoon to create a cave for your lemon curd. Let the puffs cool completely.
Meanwhile, make meringues: egg whites at room temperature, add about 1/4 tsp cream of tartar and have a go at it with the mixer. When peaks form, add sugar slowly.
When the puffs have cooled, add lemon curd to center. Pipe meringue on top and blowtorch it until well-done.
Refrigerate until serving.