3 Lemons; juice of
3 tb Water
30 g Sugar; (1oz)
1 ts Cornflour
1 Egg yolk
30 g Butter; (1oz)
100 ml Double cream; (4fl oz)
15 g Melted butter; (3/4oz)
FOR THE BATTER
2 Eggs
60 g Plain flour; (2oz)
290 ml Milk; (1/2 pint)
2 Egg whites
120 g Caster sugar; (4oz)
1/2 ts Cornflour
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.
Yields
2 servings