Zesty lemon meringue mess Recipe

How to make it

---

• 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.