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connecting-east

Cooking with Fresh Herbs: PARSLEY


 

Making Lemon Curd and Parsley Meringue Pie

 

Parsley plant, photo taken from: Unsplash.com

Full disclaimer:This recipe is not our own, you can find link to the original website at the bottom of this blog.


Ingredients:

• 2 egg whites

A pinch of salt

100g of caster sugar

1 tbsp of fresh parsley, very finely chopped

4 good quality shortbread biscuits

Good quality lemon curd


Method:


1. Heat the oven to 140C/275F/gas mark 1. Place the egg whites into an electric mixer bowl and whisk on high, or whisk manually. As it starts to expand, add a pinch of salt to stabilise the mix.

2. Add 1 tsp of sugar and continue mixing; repeat. Adding the sugar slowly helps to prevent the meringue collapsing. Continue whisking and adding until the sugar is all used up and the meringue has formed. Finally add the parsley and mix in. Pipe into small rosettes about the size of a 10p on to a baking tray lined with baking paper.

3. Bake on the middle shelf of the oven for 40 minutes, then remove and place on a wire rack to cool. Store in an airtight container, they will probably only last a day as they absorb moisture from the air very quickly.


4. To serve: spoon a little lemon curd onto a plate and glue each biscuit in place. Spread lemon curd on top of each biscuit. Finally, put the meringues on top and serve with a little whipped cream.

 
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