date:Jul 17, 2014
heat to 60C. Stir in the combined sugar and pectin. Bring to the boil. Add the lemon juice and mix well. Remove from the heat. Pour into a heatproof bowl. Cover and place in the fridge until firm.
3. Making the meringue: Preheat the oven to 140C/120C fan forced. Draw eight 10cm squares among 3 sheets of baking paper. Place the baking paper, pencil side down, on 3 baking trays. Use electric beaters to whisk the egg whites and caster sugar in a clean dry bowl. for 5 minutes or until firm peaks fo