The best bit about this recipe is if you are pushed for time you can cheat and buy ready made meringues and no one will know!!
266 calories per serving
For the Meringue
2 free-range eggs
115g caster sugar
For the lemon curd
2 level tablespoons cornflour
100g golden caster sugar
juice of 5 lemons and the zest of 2
2 free-range egg yolks
For the last bit of white stuff
120ml whipping cream
Preheat the oven to 120°C / Fan 100°C
First make the meringue by whipping the egg whites with a handheld whisk until quite stiff, the gradually whisk in the sugar, a tablespoon at a time. Once you are satisfied that you have a feminine and glossy-looking mixture dollop six blobs onto a baking tray lined with greaseproof paper and pop into the oven for 2 hours.
To make the lemon curd put the cornflour, sugar, lemon juice (strain this in with a sieve to prevent lumps later) and the lemon zest into a small saucepan over a medium heat. Stir roughly for 7 minutes until thickened. Take the pan off the heat for 5 minutes in order to cool slightly. Beat in the egg yolks with a balloon whisk until combined and set aside.
Whip the cream with a handheld whisk until soft but not stiff.
To assemble roughly crunch up the meringue so that you have a mixture of different- sized chunks and textures. Gently fold most of the lemon curd, followed by all of the cream (this is important to create the ripple effect( into the meringue before dividing the mess up. Finish off by running the remaining curd in swirly whirlies over the mixture in the bowls.
I substituted the sugar for fruit sugar to give the recipe a lower GI count and counteract the potential sugar rush. I made it for a family lunch so doubled the quantities and served it in a big bowl. It was lovely and tart and incredibly moreish. Yum yum!