Delicious, light and refreshing dessert. Sweet and crisp meringue with light and fluffy cream and zingy, citrusy lemon curd. It is so yummy and not much preparation is required. You can use leftover egg yolks to make creme brûlée, which you will find on the blog very soon!
For the meringue (two layers):
- 6 egg whites
- 300g caster sugar
- pinch of cream of tartar (or salt)
- 1 tsp lemon juice
- 125g mascarpone cheese
- 150g lemon curd
- 250ml double cream
- 3 tbsp lemon curd
- icing sugar
To make the meringue beat egg whites with a pinch of salt until stiff peaks form, then add sugar gradually and beat until the mixture is stiff and shiny. Add lemon juice and whisk just until combined.
Line a large baking tray and dollop the mixture into two 20-22cm circles. Bake in a pre-heated oven at 140C for about 90minutes, until meringue is crisp and dry. When the meringue is ready turn off the oven and open it slightly, leave the meringue inside to cool completely.
To make the cream whisk double cream, then add mascarpone and lemon curd and combine.
Spread the cream on the first meringue, then cover. Drizzle with remaining lemon curd and sprinkle with icing sugar.
It is delicious served with fresh raspberries or strawberries.