Lemon Meringue Pie and a great way to use the entire egg white and yolk in one simple recipe. If you want to add a crumble biscuit base here simply crush ready made biscuits and set the meringues on a bed of crumbs topped with Lemon Butter and a dollop of clotted cream.
For the meringue
I chose to make an Italian Meringue which basically involves adding hot sugar to the whites using the following method:
Separate 4 whites from the yolks (making sure the eggs were at room temperature). Then in a separate saucepan on medium heat gently bring 1.5 cups sugar and 1/4-1/2 cup water to hard ball stage (approx 121 deg. celcius). Just prior to this point start mixing the egg whites to thick soft peaks adding 1/2 teaspoon of vinegar and a pinch of salt at the beginning (this helps to stabilize the mix). Set your stand mixer to high and carefully pour the sugar syrup into the whites and beat till they cool (approx 15 mins). This is a basic Italian Meringue mix... I then piped out the kissed and baked on 110 deg celcius for 30 mins. This makes a softer mallow like baked meringue. You can also make French Meringues for this recipe by gradually adding spoonfulls of confectioners sugar to soft peaked whites (with a pinch of salt and small splash of vinegar) until the mixture is lush and thick then pipe onto a baking sheet and bake at 110 deg celcius. Store bought meringues will also work.
For the Lemon Curd I halved this Martha Steward Recipe - here. I did add a little more sugar so feel free to add to your taste.
Then gently toast off some desiccated coconut in a pan till fragrant and lightly golden. Once this is done place in a bowl and roll your baked meringues in the coconut mix. You can brush the kisses with a little bit of water to help the coconut to stick if need be.