Lemon curd meringues
Ingredients
- ½ cup caster sugar
- ½ cup cream whipped
- 2 egg whites
- ¼ cup lemon curd
- 6 strawberries sliced
Method
- Preheat oven to 120 °C or 100 °C fan. Line a large baking tray with non-stick baking paper (oil the tray first to hold the paper in place when you spread the meringue). Beat egg whites in a large bowl until soft peaks form. Add sugar a little at a time, beating well after each addition until mixture is thick and glossy.
- Make 6 mounds of meringue on the prepared tray, leaving room between them for spreading. Use the back of a spoon to shape to 8cm rounds and indent the centre.
- Bake meringues for 90 mins. Turn off the oven and leave to cool completely with door ajar.
- To serve, gently fold together cream and lemon curd. Spoon into cooled meringues and top with strawberry slices.