Use an electric whisk. You can do it by hand but it will take time and you’ll get a much lighter meringue with an electric whisk.
1 Tub Quark (250g)
3 Eggs (Medium)
4 tbsp Sweetener
Grate lemon rind and juice.
Separate egg whites/yolks.
Preheat oven to 180°C / 350°F
Put the Quark into a mixing bowl and give it a good stir/beat to loosen it up and make it smooth and creamy.
Lightly grate the lemon rind on the fine side of a grater. Add to the mixing bowl.
Juice the lemon and add to the mixing bowl.
Tip: Put the lemon in the microwave for 10-30 seconds (depending on wattage). This releases the juice and you get more.
Add egg yolks and 2 tablespoons of sweetener.
Give the contents of the mixing bowl a vigorously stir with a big spoon. Make sure the yolks are broken and thoroughly blended in.
Split the lemon/quark mixture between 4 ramekins. Fill to just over halfway (2/3 max). Use another ramekin rather than overfill.
If you don’t have ramekins you can put in a pie dish (and the portion after it’s cooked).
Tip: If you use a pie dish don’t use a small deep one. If you pack this too deep you’ll end up with gooey eggy filling and under-cooked meringue.
Put on a baking tray and cook for 10 minutes
*While they are in the oven*
Put the egg whites in the bowl and whisk until you get a white foam that is stiff enough to hold a peak when you remove the whisk.
Tip: Don’t use the bowl you’ve just used for the quark unless you’ve washed and thoroughly dried it.
Gradually add 2 tablespoons of sweetener into the white foam (while still whisking). Don’t tip the sweetener in; sprinkle it like you would do putting it on cereal.
Tip: Use powdered sweetener if you can. Granulated will work, powdered is better.
You can over whisk it, so stop as soon as it is thick and glossy and holds its shape.