Lemon Meringues and Cream
Crisp on the outside, with gooey pockets of mousse within. Smother them with whipped cream or crème fraîche.
Crisp on the outside, with gooey pockets of mousse within. Smother them with whipped cream or crème fraîche.
Makes 4 big meringues
4 medium egg whites
200g icing sugar
vegetable oil, for brushing
75g lemon curd
whipped cream or crème fraîche, to serve
- Preheat the oven to 140C/120C fan/gas 1. Place the egg whites in a large bowl and whisk them using an electric whisk until they rise into a froth the consistency of shaving foam.
- Sprinkle in the sugar, a heaped tablespoon at a time, whisking well with each addition until you have a stiff, glossy meringue.
- Dab a little of the mixture on to the corners of a baking sheet and line it with baking paper. Lightly brush this with vegetable oil.
- Stir the lemon curd so that it is smooth then drizzle it over the meringue mixture and fold in about three times, turning the bowl to streak it.
- Using a large serving spoon, drop four large dollops of the mixture on to the baking paper, leaving plenty of space between each one.
- Place them in the oven and reduce the temperature to 120C/100C fan/gas ½. Cook for 2 hours, then remove and leave to cool. These meringues are quite delicate and messy, and best directly scooped from the paper when you want to serve them. They will keep well loosely covered with clingfilm until the following day.
Serve with lashings of cream or crème fraîche.