Ingredients
FOR THE MERINGUE
2 free-range egg whites
100g/4oz caster sugar
FOR THE LEMON CURD
2 level tbsp cornflour
100g/4oz golden caster sugar
juice 5 lemons, zest of 2
2 free-range egg yolks
125ml/4fl oz whipping cream
Method
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Heat oven to 120C/fan 100C/gas ½. Make the meringue by whipping the egg whites with a handheld whisk until
quite stiff, then gradually whisking in the sugar, 1 tbsp at a time. Once you have a glossy-looking mixture, dollop 6 blobs onto a baking tray, lined with non-stick baking parchment, and pop in the oven for 2 hrs. -
To make the lemon curd, put the cornflour and sugar into a pan. Strain in the lemon juice (this will prevent lumps later) then add the lemon zest. Stir over a medium heat for about 7 mins or until thickened. Take the pan off the heat and stir briskly, then leave to cool. Beat in the egg yolks and set aside. Whip the cream until soft peaks form – take care not to make it too stiff.
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To assemble, roughly crunch up the meringue so that you have a mixture of different-sized chunks and textures. Reserve a little of the lemon curd, then fold most of it, followed by all the cream, into the meringue before dividing the mess up into bowls (this is important to create the ripple effect). Finish off by running the remaining curd in swirly whirlies over the mixture in the bowls. You could garnish the pud with some lemon zest or mint if you wanted to smarten it up a notch.
