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4 Egg Whites
225g Caster Sugar
1 tsp Lemon Extract
A sprinkling of Strawberry Dust (available in supermarkets in the baking section)
Heat Fan Oven to 120°c
100g Butter
120g Granulated Sugar
Juice from 2 Large Lemons
Zest of 2 Lemons
2 Whole Eggs
2 Egg Yolks
300ml Double Cream (Whisked until it forms stiff peaks)
Freeze Dried Raspberries or Strawberries
Strawberry Dust
Recipe
Ensure you are using a clean dry bowl. Whisk the egg whites until they are very stiff. They should form stiff, not floppy, peaks.
Pour in about ½ of the sugar, lemon extract and strawberry dust and whisk again until the mixture becomes very thick and shiny. Add the remaining sugar and whisk again.
Line 2 baking trays with parchment paper.
Spoon the meringue mixture into a piping bag with a medium start nozzle and pipe onto your baking sheets. Pipe fairly small dots, leave enough room to allow for spread whilst cooking.
Bake in the oven for 1 hour turning down the heat after 30 minutes to 100°C.
Once cooked peel from the paper and cool on a wire rack. Can be made up to a week in advance and stored in an airtight container.
Put all of the ingredients for the lemon curd into a glass or stainless steel bowl.
Place the bowl in the steam oven at 120°C on the combination steam setting. Steam for 15 minutes and then stir well. Return to the oven and steam for another 10 minutes until thick.
Strain through a fine sieve and once cool place into a piping bag with a medium size nozzle.
Plate up with fresh strawberries, whipped double cream. Dots of lemon curd, freeze dried raspberries and sprinkle with strawberry dust.
