Method for the meringues: Add a pinch of salt and 50g of icing sugar to the egg whites. Beat the egg whites until stiff using a food processor. Gently fold in the rest of the icing sugar using a wooden spoon. Put the mixture in a piping bag and squeeze out little baskets by making 3 circles. Bake in a pre-heated oven at 120°C for 1 hour.
Method for the custard: Mix the lemon rind into the icing sugar, followed by the butter, eggs and lemon juice. Cook on a low heat for 20 minutes. Put the custard in the refrigerator and then add a spoonful of honey. Fill the meringue baskets with custard and decorate with mint and amarenas.
Recipe by vestaglia72