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.
Pin It Now!