- 1 Tub Quark (250g)
- 1 Lemon
- 3 Eggs (Medium)
- 4 tbsp Sweetener
Grate lemon rind and juice.
Separate egg whites/yolks.
Preheat oven to 180°C / 350°F
Put the Quark into a mixing bowl and give it a good stir/beat to loosen it up and make it smooth and creamy.
Lightly grate the lemon rind on the fine side of a grater. Add to the mixing bowl.
Juice the lemon and add to the mixing bowl.
Tip: Put the lemon in the microwave for 10-30 seconds (depending on wattage). This releases the juice and you get more.
Add egg yolks and 2 tablespoons of sweetener.
Give the contents of the mixing bowl a vigorously stir with a big spoon. Make sure the yolks are broken and thoroughly blended in.
Split the lemon/quark mixture between 4 ramekins. Fill to just over halfway (2/3 max). Use another ramekins rather than over fill.
If you don't have ramekins you can put in a pie dish (and portion after it's cooked).
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.
Put on a baking tray and cook for 10 minutes.
*While they are in the oven*
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.
Tip: Don't use the bowl you've just used for the quark unless you've washed and thoroughly dried it.
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.
Tip: Use powdered sweetener if you can. Granulated will work, powdered is better.
You can over whisk it, so stop as soon as it is thick and glossy and holds its shape.
*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*
After 10 minutes, take the ramekins out of the oven and gently spoon meringue equally over each one.
Put back in the oven and cook for 5 minutes.