Use a electric whisk. You can do it by hand but it will take time and you’ll get a much lighter meringue with an electric whisk.<\/p>\n
Ingredients<\/b><\/p>\n Preparation<\/b> Preheat oven to 180\u00b0C \/ 350\u00b0F<\/p>\n Put the Quark into a mixing bowl and give it a good stir\/beat to loosen it up and make it smooth and creamy.<\/p>\n Lightly grate the lemon rind on the fine side of a grater. Add to the mixing bowl.<\/p>\n Juice the lemon and add to the mixing bowl.<\/p>\n Tip: Put the lemon in the microwave for 10-30 seconds (depending on wattage). This releases the juice and you get more.<\/p>\n Add egg yolks and 2 tablespoons of sweetener.<\/p>\n Give the contents of the mixing bowl a vigorously stir with a big spoon. Make sure the yolks are broken and thoroughly blended in.<\/p>\n Split the lemon\/quark mixture between 4 ramekins. Fill to just over halfway (2\/3 max). Use another ramekins rather than over fill.<\/p>\n If you don’t have ramekins you can put in a pie dish (and portion after it’s cooked).<\/p>\n Tip: If you use a pie dish don’t use a small deep one. If you pack this too deep you’ll end up with gooey eggy filling and under-cooked meringue.<\/p>\n Put on a baking tray and cook for 10 minutes.<\/p>\n *While they are in the oven*<\/p>\n Put the egg whites in bowl and whisk until you get a white foam that is stiff enough to hold a peak when you remove the whisk. Gradually add 2 tablespoons of sweetener into the white foam (while still whisking). Don’t tip the sweetener in; sprinkle it like you would do putting it on cereal.<\/p>\n Tip: Use powdered sweetener if you can. Granulated will work, powdered is better.<\/p>\n You can over whisk it, so stop as soon as it is thick and glossy and holds its shape.<\/b><\/p>\n *This is where an electric whisk comes in handy otherwise you could still be whisking when the lemon filling needs to come out of the oven*<\/p>\n After 10 minutes, take the ramekins out of the oven and gently spoon meringue equally over each one.<\/p>\n Put back in the oven and cook for 5 minutes.<\/p>\n Serve chilled.<\/p>\n\n
\n\u00a0<\/b>
\nGrate lemon rind and juice.
\nSeparate egg whites\/yolks.<\/p>\n
\nTip: Don’t use the bowl you’ve just used for the quark unless you’ve washed and thoroughly dried it.<\/p>\n