Recipe

Lemon Curd Meringue Torte

  • Preheat the oven to 100C/210F/Gas ¼. Line four baking trays with greaseproof paper.
  • Whisk the egg whites in a bowl and until soft peaks are formed.
  • Gradually add the sugar and continue to whisk until glossy and well combined.
  • Spoon into a piping bag fitted with a small plain nozzle.
  • Draw 4 x 20cm/8in diameter circles onto the baking trays and starting in the middle, pipe the meringue in a spiral to fill each circle, keeping the mixture as flat as possible.
  • Place the meringue into the oven and cook for 20 minutes, or until the mixture holds it shape.
  • Turn off the heat and leave in the oven for at least two hours. Once crisp, remove the meringue from the oven and set aside to cool.
  • Make the lemon curd, place the lemon zest, juice, butter and sugar into a bowl set over a pan of simmering water.
  • Whisk occasionally until well combined, then beat in the eggs until well combined and continue to cook for 5-6 minutes, stirring continuously, until the mixture thickens.
  • Remove from the heat and set aside to cool completely
    • .
  • Whisk the double cream in a large bowl until soft peaks form, then fold in the lemon curd and mix gently.
  • Spoon the mixture into a disposable piping bag and snip the end off, to give a hole about 1.5cm/½in wide.
  • For the caramel garnish, heat the caster sugar and 50ml/2fl oz water in a frying pan the sugar melts and the mixture is golden-brown in colour.
  • To assemble the cake, place a meringue disc onto a serving plate. Starting at the middle of the cake, pipe the lemon curd cream in a spiral onto the to cover the entire meringue.
  • Place another meringue disc on top and cover with the cream. Repeat with the remaining meringue and cream, finishing with meringue on top.
  • Drizzle the liquid caramel over the top of the meringue and decorate with half of the berry halves.
  • Blend the remaining berry halves in a food processor with a teaspoon of the icing sugar until smooth. Pass the mixture through a fine sieve into a serving bowl.
Ingredients
  • MERINGUE
  • 8 free-range egg whites
  • 200g/7oz caster sugar
  • LEMON CURD
  • 4 lemons, zest and juice
  • 110g/4oz butter
  • 175g/6oz caster sugar
  • 4 free-range eggs, beaten
  • 500ml/17fl oz double cream
  • GARNISH
  • 110g/4oz white caster sugar
  • 400g/14oz strawberries, halved or raspberries etc
  • 2-3 tbsp icing sugar