Ingredients:
250 ml fresh cream
For the meringues:
2 egg whites
120g caster sugar
1/2 tsp cornflour
For the lemon curd:
2 egg yolks
60g caster sugar
40g butter
Zest and juice of 1 lemon
Method:
1. Pre heat oven to 130c, whisk the egg whites till soft peaks form add the caster sugar one tablespoon at a time whisking for about 40 seconds between each spoonful, when all the sugar has been added whisk in the cornflour, line a baking tray with parchment paper and make 6 nest shapes with the meringue mixture, bake for 50 minutes then turn off the oven and open the oven door and allow the meringues to cool down in the oven.
2. To make the curd, put all the lemon curd ingredients into a saucepan, stir all the ingredients together over a low heat, when the butter melts turn the heat up slightly and keep stirring until it thickens, transfer into a warm bowl and allow to cool down.
3. When it has cooled down put into the fridge it will thicken up more when it gets cold.
4. Whip the cream and fold in the lemon curd, fill the nest with the cream and top with fresh berries, dust with icing sugar.
