Lemon Meringue Easter Eggs

I recently decided that Sundays would be spent doing something creative. I really enjoy what I do but sometimes, you just need that outlet to do whatever you please. I've been fascinated with using food as serving dishes lately (see citrus jelly cups post) and with Easter fast approaching, I explored using eggs. Here's a great recipe from www.taste.com.au. I used lemon meringue because I knew it'd look stellar and true to life. Adding to that, my friend David also suggested that remnants of the egg would complement the flavours of the meringue well. Here's what I learned today. 1. To cut the top of the eggshell, use a serrated knife to tap around the egg, it should snap off quite neatly.

2. Be careful not to mix any of the egg whites in the lemon custard. I made this mistake and ended up with a few white clumps in the mix.

3. Fill the custard to only three quarters of the way. You want to leave plenty of room for the meringue. =)

4. It only takes a few minutes in the oven, which is fantastic for someone who has a short attention span like me.

This project took longer than I had expected but I was more than happy with the rewarding results. Pin It Now!