Fill individual prepared meringue shells with lemon pudding. Top with a dollop of whipped cream and a lemon loop. At your next dinner party, garnish the edge of each water glass with a citrus loop. For an elegant luncheon entree, serve crab Louis on lettuce-lined salad plates trimmed with a trio of citrus loops.
Ingredients
Lemon, lime or orange
Equipment
Cutting board
Utility knife
Paring knife
1. Place fruit on cutting board; cut crosswise into thin slices with utility knife.
2. Cut each slice in half crosswise.
3. Carefully cut each half slice between peel and fruit with paring knife to loosen peel from fruit, cutting about three-fourths around the inside of the peel. (Fruit should remain attached to about one-fourth of the length of the peel.)
4. Holding free end of peel, carefully curl it under, tucking it up against attached part of peel.
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