Part 1: Meringue
Ingredients
4 egg whites
300g caster sugar
Method
Preheat the oven to 90°C and line two baking trays with non-stick baking paper
Use an electric mixer to whisk egg whites until stiff peaks form
Gradually add the caster sugar to the egg whites while the mixer is running
Mix until all the sugar has been incorporated
Continue beating until the mixture forms glossy, firm peaks
Transfer the meringue mixture into a piping bag and pipe out circular shells onto the prepared trays
Bake at 90°C for 2 hours or until the meringues are dry
Allow to cool completely
Part 2: Lemon Curd
Ingredients
150g sugar
5 egg yolks
75g butter (diced)
125g lemon juice
Method
Use an electric mixer to combine the sugar and egg yolks
In a pot over the stove, melt the butter with the lemon juice
Pour this hot liquid into the bowl containing the sugar and egg yolk mixture
Mix well to combine the ingredients
Rinse the pot
Return the mixture to the clean pot and stir over medium heat with a wooden spoon until the curd is cooked
Whisk and cook the mixture until it reaches a thick, creamy consistency, which will take about 10 minutes
Part 3: Rhubarb Jam
Ingredients
200g chopped rhubarb
160g sugar
Juice of 1/4 lemon
Method
Combine all ingredients in a pot and bring to a simmer
Stir occasionally, allowing the mixture to thicken, which could take about 20 minutes
Allow the jam to cool
For an extra smooth consistency, puree the jam using a blender
Green Olive at Red Hill
1180 Mornington-Flinders Road, Main Ridge
