SERVES 4-6
150ml fresh lemon juice (from 2 or 3 lemons)
100g salted butter, cubed
4 large eggs, separated
200g caster sugar
2 tbsp finely grated lemon zest
300ml double cream
250g pack meringue nests, broken into pieces

To make the lemon curd, combine the lemon juice, butter, egg yolks and 100g sugar in a medium, non-stick saucepan. Using a wooden spoon, stir constantly over boiling water for 20 minutes or until the mixture has thickened considerably. Whisk the egg whites until frothy. Add the remaining sugar and whisk again until stiff. Fold this into the lemony mixture. Continue to heat, and stir until set and creamy. Cool over iced water, then stir in the zest. To assemble the desserts, spoon some lemon curd into the bottom of each serving glass, then fold the meringue pieces into the cream and layer this mixture, alternating with the lemon curd, until the glasses are full. Serve chilled.

RECIPE CLARE FERGUSON
MARCH 2008