I needed 4 lemons for half a cup of juice so I zested them all and ended up adding all of it! YUMMMM! When you measure zest does you lightly or firmly pack?
I know your weekend has started but 2 questions since I'm making this for Easter (fingers crossed). What temperature should the eggs be? And can you make this with an orange curd or do oranges have enough acidity? I will probably make with regular Eureka/Lisbon lemons but I also have Meyer Lemons but a 2nd batch I would want to try oranges. Thank you!
Hi! The starting temp of the eggs doesn't matter since you're heating them anyway. I find orange juice on its own is not acidic enough. I would still use half lemon juice if you want to try orange. The orange zest will give a lot of flavor. Good luck!
Hi Kathleen - I am editor of Susanality and unfortunately forgot to upload the meringue + curd printer versions to Friday's post (they are usually in there just as Susan said!). They are in there now if you click the post from the archives. If you have any trouble with them please email me and I'll send you the links directly! molly@mollyramsey.com
I figured that out and was able to print them from Food feed or? I also screenshot the recipe and had it on my phone. I was not to be denied! Haha .., I made them and they’re just perfect! Thanks for letting me know. That’s above and beyond and I appreciate it!
This recipe looks delicious and amazing. Curious to know if you do spirits or alcohol-related desserts or recipes? I say that because booze is what I love to write about on Substack.
Love the recipe, will try it out :)
I needed 4 lemons for half a cup of juice so I zested them all and ended up adding all of it! YUMMMM! When you measure zest does you lightly or firmly pack?
I usually try not to give an exact measurement for zest, rather the "zest of one lemon", but that said, it would be loosely packed if measured.
I know your weekend has started but 2 questions since I'm making this for Easter (fingers crossed). What temperature should the eggs be? And can you make this with an orange curd or do oranges have enough acidity? I will probably make with regular Eureka/Lisbon lemons but I also have Meyer Lemons but a 2nd batch I would want to try oranges. Thank you!
Hi! The starting temp of the eggs doesn't matter since you're heating them anyway. I find orange juice on its own is not acidic enough. I would still use half lemon juice if you want to try orange. The orange zest will give a lot of flavor. Good luck!
I love this! Making them today. Where do I go to print just the recipes? Super happy to be a paid subscriber!
There is a link and also a box below the recipe that takes you to the printable pdf!
Hi Kathleen - I am editor of Susanality and unfortunately forgot to upload the meringue + curd printer versions to Friday's post (they are usually in there just as Susan said!). They are in there now if you click the post from the archives. If you have any trouble with them please email me and I'll send you the links directly! molly@mollyramsey.com
I figured that out and was able to print them from Food feed or? I also screenshot the recipe and had it on my phone. I was not to be denied! Haha .., I made them and they’re just perfect! Thanks for letting me know. That’s above and beyond and I appreciate it!
Beautiful! 🌸
This recipe looks delicious and amazing. Curious to know if you do spirits or alcohol-related desserts or recipes? I say that because booze is what I love to write about on Substack.
Not at the moment!