Wealden Times | WT264 | May 2024 | Love Your Home Supplement inside

Lemon meringue
gâteau
Serves 6-8 Prep time: 15 minutes
Freezing time: at least 4 hours
• ¼ pint double cream
• 400g carton Greek yoghurt
• 170g icing sugar, sifted
• finely grated rind of 3 lemons
• 115g ready-made meringue
nests, crushed
• 6 tbsp lemon curd
1. Pour the cream into a large
bowl and add the yoghurt, icing
sugar and lemon rid. Whisk
until mixture forms soft peaks.
2. Fold in the crushed meringue
and the lemon curd and stir
through the mixture just
enough to marble it through.
3. Spoon the mixture into a
prepared tin (see chef’s tip below)
and cover. Put in the freezer to
set for at least 4 hours, or for
best results leave overnight.
To serve: Remove from the freezer
and allow to stand for 2-3 minutes
before cutting. Return any left
over to the freezer immediately
making sure it is well covered.
Serve with raspberry
coulis on the side.
Chef’s tip: I use paper loaf tin
liners in a loaf tin or you could
use non-stick baking paper
and, of course, you could do a
circular one in a cake tin but
make sure it is a spring clip type.
This amount will be sufficient
for a 7inch tin or 2 loaf tins.
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