Here are some random recipes to try right here and now. And don't blame me if they don't work. (They probably don't work, soz)
---------------LEMON/ LIME CURD----------------
Whisk 3/4 cup white sugar with 2 whole eggs and 2 egg yolks in a saucepan until smooth. Place pan over low heat. Add 80g butter, and the juice and zest of 2 lemons/limes, whisking continuously. Whisk until thickened. This will take a long time..... Strain through a sieve in to a jar. (or a bowl, if planning to use very soon)
Lemon curd can keep in a fridge for up to two weeks.
WHAT TO DO WITH YOUR LEMON CURD:
-Eat it with a spoon
-spread on a cake
-keep in a jar and use it to spread on toast
- just saying, it tastes really good on toast with cream
- Did I mention the TOAST!?
Don't know what to do with the 2 egg whites left over from making the lemon curd? Try these........
---------------MERINGUES----------------
In a clean, dry bowl beat with an electric mixer, two egg whites with 1/2 cup of white sugar. Beat until when you lift the electric mixer, the mixture forms soft peaks. Pipe on to a lined baking tray, or spoon teaspoonfuls on to baking tray. Bake at 120 degrees C until firmish and slightly golden brown on top.
TIP: Whisk in food colouring or paint stripes of food colouring on inside of piping bag for a colourful twist
WHAT TO DO WITH YOUR MERINGUES:
-eat them all
-eat with the lemon curd you made
-decorate a cake with them
-eat with ice-cream
