Lemon meringue pancakes

2 servings

Ingredients

Quantity Ingredient
3 Lemons; juice of
3 tablespoons Water
30 grams Sugar; (1oz)
1 teaspoon Cornflour
1 Egg yolk
30 grams Butter; (1oz)
100 millilitres Double cream; (4fl oz)
15 grams Melted butter; (3/4oz)
2 Eggs
60 grams Plain flour; (2oz)
290 millilitres Milk; (1/2 pint)
2 Egg whites
120 grams Caster sugar; (4oz)
½ teaspoon Cornflour

Directions

FOR THE BATTER

Boil the lemon juice, water and sugar together. Dissolve cornflour in a little water and add to the liquid. Bring back to the boil stirring all the time until liquid thickens. Add egg yolk and beat well. Remove from heat, add butter and cream and stir well. Allow to cool.

Heat a non stick pan and make 2 pancakes.

Whisk egg whites to stiff peaks, add sugar and cornflour slowly. Then increase the speed for 2 minutes until smooth.

Spoon some of the lemon curd into the centre of the pancakes and then some meringue. Roll up the pancakes. Bake in an oven at 200?C/400?F/gas mark 6 for 5 minutes. Serve immediately.

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