Lemon Meringue Pots

Last week I had one of my Lunch demo's, I love to do something a little different for these occasions. Because lets be honest the reason any of us book on these sort of days its for a little inspiration, something a little different from what we normally do. You will have leftover meringues and lemon curd, but honestly thats never a bad thing is it! The meringues will keep in an airtight jar for up to a week and the curd 3-4 days in the fridge. This recipe is written a little different from normal, as you sort of have 3 recipes in one. Of course if you are in a real rush you can buy shop bought meringues and curd, but homemade really is best. 


The Pots

400ml double cream 
zest of a lime
6 tbsp lemon curd
6 digestive biscuits 
10 meringue nests
6 firm very fresh raspberries
6 small jars (I used this sort) but you could use tea-cups


Lets start with the curd.

The zest and juice from 3 juicy lemons
100g unsalted butter cubed
200g caster sugar
2 eggs and 2 egg yolks

In a pan heat over a med heat the zest, juice, sugar and butter, stir until the butter and sugar have melted, whisk the eggs and yolks together in a bowl, now add to the pan, stir with wooden spoon or whisk until thickened over the heat (about 7 minutes) Cool to room temp, then set in the fridge for at least 5 hours. 



Next our Meringues 

2 egg whites
100g caster sugar
1 tsp vanilla extract
2 tsp freeze dried raspberry pieces


You will also need a lined baking sheet 


Preheat the oven to 90


In a clean bowl whisk your egg whites to soft peak stage, now very slowly  with the whisk still running on medium add the caster sugar. Turn up the power and add the extract, whisk until thick and glossy. Using two teaspoons make mounds of meringues onto the parchment, sprinkle with the freeze dried raspberry pieces, then bake in the preheated oven for about 2 hours. Leave to cool completely. 



To Assemble 

Softly whip the double cream with the lime zest, place the biscuits in a sandwich bag and bash with a rolling pin until you have a sand like consistency, divide the biscuit crumbs between each jar/cup, next spoon the curd into a disposable piping bag, pipe a layer into each container, crumble the meringues into bite size pieces and fold into the whipped cream, spoon over the curd. Finish with another dot of curd, crush the remaining meringues and sprinkle over, lastly add the fresh raspberries.  

*These need to be served immediately as the meringues will loose there crispness, but you can prepare all stages then put together just before serving.