• for the meringue cake:
  • 8 meringue shells
  • 400 ml fresh cream
  • 2 drop of vanilla extract
  • 2 tblsp icing sugar
  • for the lemon curd:
  • 110 g caster sugar
  • 110 g unsalted butter
  • 1.5 lemons (fine zest and juice)
  • 1 whole egg
  • 3 egg yolks


  • For the Meringue Cake: Whisk the cream with the vanilla extract until medium to firm peak. Break the meringue shells into the cream and fold gently until well mixed.
  • Transfer to a bowl lined with cling film and freeze overnight if possible. Remove from freezer and refrigerate for 20 to 30 minutes before serving.
  • For the Lemon Curd: Place everything except the butter in a bowl and mix well. Cover with cling film and microwave on half power for 1 minute, stopping to whisk every 20 seconds.
  • Add the diced butter and again microwave for 1 minute stopping again every 20 seconds to whisk. Continue until the curd has thickened & allow to cool.
  • Serve with summer berries.