INGREDIENTS
6 feijoas
150g butter
75g caster sugar
3 eggs
1 lemon
2 egg whites
85g castor sugar
85g icing sugar
METHOD
Halve the Feijoas width ways and gently scoop out the flesh using a teaspoon. Reserve the Feijoa shells to use as cups. With a sharp knife slice the end of the cups only enough so the cups stand upright.
Take the feijoa flesh and blend it with the juice of the lemon. In a medium heavy based pot put the feijoa flesh mix, sugar, butter and eggs and whisk together over a medium heat until the mixture boils.
Whilst hot pour the curd into the cups then refrigerate until needed. Any extra curd can be kept in a separate container and used as a condiment for baked goods or other desserts.
For the meringue, but the egg whites and a small spoon of the sugar in a mixing bowl with a dash of lemon juice. Using an electric mixer mix on a medium speed until they begin to foam then increase the speed and mix it to soft peak. Then whisking continuously add the remaining sugar.