Recipe

Zesty Lemon Meringue Mess Recipe

Add Step-by-Step Photos	Kerrymarie / All my dishes 2 years, 3 months ago 266 calories per serving. Lemon meringue pie is a British classic and rightly so. Apart from looking stunning with all that swirling cloud on top, it combines contrasting flavours and textures. Although this recipe omits the pastry, you will fi... More Prep:15m Cook:140m Servings:6	Kerrymarie
	easy cheap quick tasty

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Ingredients

2 free-range egg whites

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 fluff

120ml whipping cream

Directions

Preheat a conventional over to 120ºC or a fan-assisted one to 100ºC.

First, make the meringue by whipping the egg whites with a handheld whisk until quite stiff, then 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 two 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 for roughly seven minutes until thickened.

Take the pan off the heat for five 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 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. You could garnish with some lemon zest or a spot of mint to smarten it up a notch.

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