Lemon Pudding with Strawberries and Meringue Cigars

Name: Lemon Pudding with Strawberries and Meringue Cigars
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters confectioners sugar; 4 larges egg whites; 3 larges eggs; 237 milliliters heavy cream; 118 milliliters strained fresh lemon juice; 2 teaspoons finely grated fresh lemon zest; 0 teaspoons salt; 118 milliliters sugar; 6 Tbsps 3/4 stick unsalted butter, cut into pieces; 3 Tbsps unsalted pistachios (preferably not roasted), finely chopped; 454 grams strawberries, trimmed and halved, or quartered if large

Lemon Pudding with Strawberries and Meringue Cigars is a gluten free and vegetarian dessert. One serving contains 340 calories, 6g of protein, and 24g of fat. This recipe serves 8. If you have confectioners' sugar, strained lemon juice, strawberries, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 hours.

Instructions

Heat oven to 200°F with racks in upper and lower thirds. Line baking sheets with parchment paper. Use a pencil to mark parchment with parallel lines 5 inches apart; these lines will be your guides when piping. Turn paper over.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Beat whites with salt in stand mixer at high speed (or in a large bowl with handheld mixer) until they just hold soft peaks. Gradually add sugar, beating, and continue to beat at high speed until meringue holds stiff, glossy peaks. Secure paper to baking sheets with dabs of meringue.

Ingredients you will need

Sugar

Salt

Equipment you will use

Baking Sheet

Stand Mixer

Bowl

Spoon some meringue into pastry bag and pipe 5-inch-long cigars (3/4 to 1 inch wide) onto 1 baking sheet, about 1 inch apart.

Equipment you will use

Baking Sheet

Pastry Bag

Add more meringue to pastry bag and pipe more cigars in same manner on other baking sheet.

Equipment you will use

Baking Sheet

Pastry Bag

Sprinkle cigars generously with pistachios.

Ingredients you will need

Pistachio Nuts

Bake cigars in oven, switching position of sheets halfway through baking, until crisp but still white, about 2 hours.

Equipment you will use

Oven

Turn off oven and cool meringue cigars in oven 1 hour, then transfer to wire racks to cool completely.

Equipment you will use

Oven

Set a large fine-mesh sieve over a large bowl.

Equipment you will use

Sieve

Bowl

Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan.

Ingredients you will need

Juice

Sugar

Egg

Equipment you will use

Sauce Pan

Whisk

Add butter and cook over moderately low heat, whisking frequently, until butter melts, curd is thick enough to hold marks of whisk, and first bubble appears on surface, 6 to 9 minutes.

Ingredients you will need

Butter

Equipment you will use

Whisk

Immediately force lemon curd through sieve into bowl and chill curd, its surface covered with a round of wax paper, until cold, at least 1 hour.

Ingredients you will need

Lemon Curd

Equipment you will use

Wax Paper

Sieve

Bowl

Beat cream and confectioners' sugar in another bowl with cleaned beaters until mixture just holds soft peaks. Fold one third of whipped cream into lemon curd to lighten, then fold in remaining cream. Divide among individual bowls and chill, covered, if not using right away.

Ingredients you will need

Powdered Sugar

Whipped Cream

Lemon Curd

Cream

Equipment you will use

Bowl

Top with strawberries and serve with meringue cigars.

Ingredients you will need

Strawberries

•Meringue cigars can be made up to 3 days ahead and stored in layers, separated by wax paper, in an airtight container.•Curd can be chilled up to 1 week.

Equipment you will use

Wax Paper