200 grams egg white
400 grams white sugar
pinch of salt
Heat over Bain Marie the egg whites with the sugar (to a temperature of 120 degrees). Remove from heat and place into a mixer and whip at high speed until stiff peaks form.
Place dolups of the meringue onto a parchment paper lined baking tray and bake inside a pre-heated 225-degree oven for approx. 2-3 hours. Remove from heat and leave at room temperature.
4 cups lemon juice
3 cups white granulated sugar
12 egg yolks
12 whole eggs
½ cup lemon zest
300 grams of butter
Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in a 2-quart heavy saucepan.
Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes. I
mmediately pour curd through a fine sieve into a bowl, then chill, covered.