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Lemony part:
Butter – it filled maybe just under ¼ of the mug when melted
Juice and Zest of ½ small lemon, (1/4 cup juice, 1 tsp zest?)
Sugar- bout half volume of melted butter
1 Tbsp Plain flour
1 Tbsp Self-Raising flour
1 egg
Milk – filled the mug almost the rest of the way up
Meringue Part:
1 egg white
Sugar (ideally castor sugar)- a few Tbsp
1.) Put butter in a mug or small (one-serve size) microwave safe casserole dish and microwave 30 seconds or so to melt. Add sugar, mix to dissolve. Add lemon juice and zest, combine.
I used dairy free margarine due to allergies so I’m wondering perhaps whether with butter you might need to be careful to add the juice slowly while whisking with a fork to prevent curdling?
2.) Add flour, combine. Incorporate egg and milk.
Again, be aware of curdling and add things a bit at a time if necessary. (I use soy milk which is less problematic in that way).
3.) If cooking for two, pour half the mixture into another mug. Microwave on LOW 15 minutes. Meanwhile, beat egg white in a small, clean mixing bowl with electric beaters until soft peaks form. Add sugar gradually while continuing to beat. Beat until stiff peaks form.
This won’t take the whole 15 minutes so you can watch tv and work on this in the ads or something.
Preheat oven to 200C.
4.) Top lemony stuff with meringue stuff.
Here’s the thing. One egg white makes a decent whack of meringue. So what I did was dump the lemon stuff into an oven safe bowl and spread it out a little, top with meringue mix and blob at it with the back of a spoon to raise it in parts and make a spiky swirl pattern.
But I also quite like the idea of leaving it in the mug and topping it with meringue too, which you’d be lucky to pull off without having leftover mix (which you could just eat while you’re waiting for the meringue to brown). Oh dear. Am I being too honest here?
If you’re going for two serves, I’d say the quantity is fine to top two mugs, or you could use two bowls, or use one, and dish out another serve with half of it afterwards.
In any case, top your lemon curd with meringue and stick it in the oven until its tinged with golden brown.
Butter – it filled maybe just under ¼ of the mug when melted
Juice and Zest of ½ small lemon, (1/4 cup juice, 1 tsp zest?)
Sugar- bout half volume of melted butter
1 Tbsp Plain flour
1 Tbsp Self-Raising flour
1 egg
Milk – filled the mug almost the rest of the way up
Meringue Part:
1 egg white
Sugar (ideally castor sugar)- a few Tbsp
1.) Put butter in a mug or small (one-serve size) microwave safe casserole dish and microwave 30 seconds or so to melt. Add sugar, mix to dissolve. Add lemon juice and zest, combine.
I used dairy free margarine due to allergies so I’m wondering perhaps whether with butter you might need to be careful to add the juice slowly while whisking with a fork to prevent curdling?
2.) Add flour, combine. Incorporate egg and milk.
Again, be aware of curdling and add things a bit at a time if necessary. (I use soy milk which is less problematic in that way).
3.) If cooking for two, pour half the mixture into another mug. Microwave on LOW 15 minutes. Meanwhile, beat egg white in a small, clean mixing bowl with electric beaters until soft peaks form. Add sugar gradually while continuing to beat. Beat until stiff peaks form.
This won’t take the whole 15 minutes so you can watch tv and work on this in the ads or something.
Preheat oven to 200C.
4.) Top lemony stuff with meringue stuff.
Here’s the thing. One egg white makes a decent whack of meringue. So what I did was dump the lemon stuff into an oven safe bowl and spread it out a little, top with meringue mix and blob at it with the back of a spoon to raise it in parts and make a spiky swirl pattern.
But I also quite like the idea of leaving it in the mug and topping it with meringue too, which you’d be lucky to pull off without having leftover mix (which you could just eat while you’re waiting for the meringue to brown). Oh dear. Am I being too honest here?
If you’re going for two serves, I’d say the quantity is fine to top two mugs, or you could use two bowls, or use one, and dish out another serve with half of it afterwards.
In any case, top your lemon curd with meringue and stick it in the oven until its tinged with golden brown.
