Jo Wheatley's Lemon Meringue Pots

Method

To make the lemon curd: 

In a pan heat over a med heat the zest, juice, sugar and butter, stir until the butter has 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.

 

To make the meringues: 

Preheat the oven to 90⁰C

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.

Ingredients

Prep time:

Cook time:

Serves: 6

  • 400ml double cream

  • Zest of one lime

  • 6 tbsp lemon curd

  • 6 digestive biscuits

  • 10 meringue nests

  • 6 firm, fresh raspberries

  • 6 small jars (or teacups)

  • For the lemon curd:

  • Zest and juice of 3 lemons

  • 100g unsalted butter cubed

  • 200g caster sugar

  • 2 eggs

  • 2 egg yolks

  • For the meringues:

  • 2 egg whites

  • 100g caster sugar

  • 2 tsp freeze-dried raspberry pieces