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Add a photoServings: 2
Ingredients
- 3 x Lemons, juice of
- 3 Tbsp. Water
- 30 gm Sugar, (1oz)
- 1 tsp Cornflour
- 1 x Egg yolk
- 30 gm Butter, (1oz)
- 100 ml Double cream, (4fl ounce)
- 15 gm Melted butter, (3/4oz)
- 2 x Large eggs
- 60 gm Plain flour, (2oz)
- 290 ml Lowfat milk, (1/2 pint)
- 2 x Egg whites
- 120 gm Caster sugar, (4oz)
- 1/2 tsp Cornflour
Directions
- Boil the lemon juice, water and sugar together. Dissolve cornflour in a little water and add in to the liquid. Bring back to the boil stirring all the time till liquid thickens. Add in egg yolk and beat well. Remove from heat, add in butter and cream and stir well. Allow to cold.
- Heat a non stick pan and make 2 pancakes.
- Whisk egg whites to stiff peaks, add in sugar and cornflour slowly. Then increase the speed for 2 min till smooth.
- Spoon some of the lemon curd into the centre of the pancakes and then some meringue. Roll up the pancakes. Bake in an oven at 200C/400F/gas mark 6 for 5 min. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 387g | |
| Recipe makes 2 servings | |
| Calories 581 | |
| Calories from Fat 308 | 53% |
| Total Fat 34.89g | 44% |
| Saturated Fat 20.2g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 298mg | 99% |
| Sodium 287mg | 12% |
| Potassium 459mg | 13% |
| Total Carbs 53.26g | 14% |
| Dietary Fiber 2.3g | 8% |
| Sugars 24.47g | 16% |
| Protein 16.57g | 27% |
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