The sweetness of the meringue and the tartness of the lemon curd is a perfect combination. Get ready to be pleasantly surprised …
You’ll need: ½ teaspoon cornflour; ½ teaspoon vanilla extract; ½ teaspoon wine vinegar; 4 large egg whites; 1 slightly heaped cup castor sugar or 220g; a handful of almonds; 250ml cream; 4 tablespoons Greek yoghurt; 200ml lemon curd*; Icing sugar for dusting; berries or flowers to garnish.
How to:
Preheat the oven to 200˚C.
Mix the cornflour, vanilla and vinegar. Whisk egg whites to stiff peaks and gradually add sugar. Stir in the cornflour mixture.
Spread the mixture evenly on a tray approximately 33cm x 23cm on a non-stick mat. Sprinkle over the almonds and cook for 10 minutes at 200˚C.
Reduce the temperature to 160˚C and cook for a further 10 minutes. Remove from oven and top with another non-stick mat.
Invert the meringue onto the other mat and allow it to cool while preparing the filling.
Whip the cream and yoghurt and spread onto the meringue, then top with lemon curd.
Roll up tightly from the long end and chill for an hour.
Dust with icing sugar and top with flowers or fruit to garnish
* Microwave lemon curd
You’ll need: 125g butter; 250ml sugar; 250ml fresh lemon juice; 3 whole eggs; 2 egg yolks; grated rind of a large lemon.
How to:
Place the butter in a glass bowl and microwave it on high until it has melted. Add all the remaining ingredients and whisk.
Return to microwave and cook on high for two minutes, then whisk. Return to microwave and cook again for one minute, remove and stir again.
Repeat the process for four minutes or until the mixture has thickened and coats the back of a wooden spoon.
Will keep in the fridge for up to three weeks if poured into a sterilised jar.
Recipe by the Cook Studio.
