-
Put the egg whites into a large clean
bowl and whisk well until they form firm peaks.
-
Gradually whisk in 2/3 of the sugar,
fold in the grated lemon rind.
-
Beat the egg yolks together and add 2
tbsp of the milk.
-
Bring the rest of the milk to the boil
in a large saucepan, add strip of lemon rind and stir in the
remaining sugar, reduce the heat.
-
Drop teaspoons of the beaten egg white
into the hot milk and poach gently for 2 minute.
-
Remove with a slotted spoon, drain on
kitchen paper and set aside while you make the lemon custard.
-
Cool the milk and stir in the beaten
egg yolks.
-
Heat the mixture gently in a double
boiler, or basin, over simmering water, stir until the custard
thickens.
-
Do not allow the mixture to boil.
-
Remove the lemon rind and let the
custard cool.
-
Pour into a shallow serving dish and
float the meringues on top.
-
Cover and chill well before serving,
sprinkled with extra lemon rind.