“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Monday, 28 June 2010
Hot summer days call for light and refreshing meals and desserts. Just as soup warms the bones on a cold winter's day . . . there is nothing like lemon and a fresh chilled dessert to cool you off on an ultra hot summer's day!
We are getting really warm temperatures here in the UK right now. So hot, it's difficult to sleep at night . . . and the air lays still and close about you . . . nary a breeze stirring. You lay atop the covers. Sleep comes . . . finally . . . but it's not easy.
We have no appetite for cakes and hot pies . . . we crave something cool and refreshing . . .
Something light . . .
Like this delicious Angel Pie. A deliciously sweet meringue crust . . . light and ethereal . . .
Filled with lovely rich whipped cream with a tasty lemon layer in the middle, that is tangy and refreshing.
If you have lemons, eggs, sugar and cream in your kitchen. You have the makings of this wonderfully scrummy dessert. Perfect . . . just perfect!
Easy, delicious and light. The perfect dessert for these hotter days of summer!
4 egg whites, room temperature
1/4 tsp cream of tartar
200g of caster sugar
100g of caster sugar
the freshly grated zest of one lemon
the juice of one lemon
4 egg yolks
350ml of double cream
Prehet the oven to 120*C/250*F/ Gas mark 2. Butter a 10 inch pie dish very well. Set aside.
Whip the egg whites until stiff. Add the cream of tartar and continue to beat, slowly adding the sugar. Beat until thick and glossy. Turn the meringue into the prepared pie dish, spreading it over the bottom and up the sides, allowing for edges at least 1/2 inch taller than the dish. Bake in the heated oven for 1 1/2 hours. Turn the oven off at the end of this time and allow it to cool on it's own in the oven slowly.
Whisk the egg yolks, 100g of sugar, zest and lemon juice in the top of a double boiler. Cook over simmering water until thick. Remove from the heat and allow to cool completely.
Once the meringue and lemon are totally cold, place the cream in a cold bowl. Whip until stiff. Place half of the whipped cream in the meringue shell. cover with the lemon and then top with the remainder of the whipped cream. Chill for several hours before eating.
You can top this with additional lemon zest, or grated chocolate, or sprinkles. Delicious, light and refreshing!!