Aldi · Desserts
Tried this? Be the first to share.
Three distinct textures stacked in one slice: a pastry base, a sharp lemon curd and a meringue peaked on top. Meringue is the difficult part in any frozen or chilled version. Whipped egg white and sugar is mostly air held in a fragile protein structure, and it weeps if it sits against something wet for too long, which is why the curd beneath it has to be set firmly rather than loose. Lemon is doing the work the whole dessert depends on. Without genuine acidity a lemon meringue collapses into sweetness, since both of the other layers are sugar. The pastry base is the only crisp element once the meringue has been cut, which is why it needs to be baked blind rather than filled raw.
