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Kimberly’s Lemon Meringue Eton Mess

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Serves 4. Prep time: 20 minutes. Cook time: 1 hour 20 minutes, plus cooling

Ingredients

For the meringue:
3 egg whites
Pinch salt
150g caster sugar
1/2 teaspoon white wine vinegar

For the lemon cream:
150g lemon curd
450ml double cream

To serve:
500g strawberries, hulled and quartered
2 teaspoons icing sugar
Squeeze lemon juice

Method

Preheat the oven to 100°C. Whisk the egg whites with the salt in a freestanding mixer or with an electric hand whisk to soft peaks. Gradually whisk in the caster sugar then whisk for a further min-ute until stiff and glossy. Carefully fold in the vinegar, keeping as much air in the mixture as possi-ble.

Line a flat baking tray with greaseproof paper then spoon the meringue mixture into four mounds. Flatten slightly with the back of a spoon then bake for 1 hour 20 minutes until crisp. Turn the oven off, leave for a further 30 minutes then open the oven door and leave to cool completely.

Meanwhile combine the lemon curd and the cream in a large bowl, whisk to soft peaks then cover and chill until you’re ready to serve.

Combine the strawberries and icing sugar in a bowl, add a squeeze of lemon juice and toss to coat.

To serve, break the meringues into chunks and layer with the lemon cream and strawberries.

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