Lemon meringue massacre

A tangy lemon treat that will put a smile on even the sourest of dials.

Lemon meringue massacre Credit: Chris Middleton

• serves

  2

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 625 ml (21 oz/2½ cups) milk 
• 315 g (1 cup) lemon curd (see note) 
• 2 tbsp fresh lemon juice 
• 1 tbsp grated lemon zest 
• 2 scoops vanilla bean ice cream 

Monster your shake 

• lemon buttercream frosting (see note) 
• 2 scoops vanilla ice cream 
• 2 butter–coconut cookies (such as Butternut Snaps) 
• Italian meringue topping (see note)
• Lemon curd (see note) 
• ½ tbsp grated lemon zest
• 2 candied lemon slices 
• vanilla cotton candy, for decorating

Instructions

To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined. 

Using a spatula, smear the frosting on the inside and around the outer rim of each glass. Gently pour in the shake and top with a scoop of ice cream. 

Place the cookies on top of the glasses and, using a piping bag fitted with a large round nozzle, cover with swirls of meringue. Lightly brown using a kitchen blowtorch then decorate with lemon curd, lemon zest, candied lemon and cotton candy.

Note: 

•  To make the lemon curd, add 2 eggs, 2 egg yolks and 170 g (6 oz/¾ cup) caster (superfine) sugar to a medium saucepan and whisk for 4 minutes or until smooth and pale. Place over low heat and add 90 g (3 oz/⅓ cup) chilled, chopped unsalted butter and the zest and juice of two lemons, and whisk the mixture constantly for 3-4 minutes or until thickened. Remove from the heat and allow to cool for 30 minutes. If you prefer a totally smooth curd without zest, pass through a fine mesh sieve. The curd will keep in an airtight container for up to 1 week.  

•  To make lemon buttercream frosting, place 125 g (4½ oz/½ cup) softened unsalted butter in a medium-sized bowl. Using an electric mixer, beat on high for 5 minutes or until pale and fluffy. Gradually beat in 92 g (3¼  oz/¾ cups) sifted icing sugar and 2 tablespoons milk, then another 92 g (3¼  oz/¾ cups) sifted icing sugar. Beat for 4 minutes or until the sugar has dissolved and the mixture is smooth. Add 1 tablespoon lemon juice and 1 tablespoon lemon zest, and beat for another 1 minute. Use immediately or transfer to an airtight container. This frosting will keep in the fridge for up to 1 week.

•  For the Italian meringue topping, place 170 g (6 oz/3⁄4 cup) caster (superfine) sugar and 60 ml

(2 oz/¼ cup) water in a medium- sized saucepan over low heat. Stir until the sugar dissolves, increase heat to high and, measuring with a candy thermometer, cook until the syrup reaches 120°C (250°F) (6–8 minutes). Meanwhile, place 2 egg whites and cream of tartar in a bowl and, using an electric mixer, beat on low for 5–6 minutes until the cream is fluffy and holds soft peaks. With the beaters running, slowly add the syrup. Increase the speed to medium–high and beat for 5 minutes or until the mixture is thick, glossy and holds stiff peaks. Leave the mixer running on low until ready to use.

This recipe is from Monster Shakes (Smith Street Books). Photography by Chris Middleton. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.