Mini Lemon & Raspberry Meringues Recipe

Ingredients

  • 100ml double cream
  • 60g lemon curd
  • 4 meringue shells
  • 125g raspberries
  • ½ lime, zested

Nutrition

Calories columnFat columnSaturates columnSugars columnSalt column
Calories
224g per serving
%GDA
Fat
14.00g per serving
20% %GDA
Saturates
9.00g per serving
45% %GDA
Sugars
20.00g per serving
22% %GDA
Salt
0.07g per serving
1% %GDA

Method

  1. Pour the cream into a bowl and whisk until soft peaks for then whisk in the lemon curd and whisk until just firm.

  2. Place a small spoonful onto the meringue shell then top two thirds of the raspberries.

  3. Spoon a little more cream on top then decorate with the remaining raspberries.

  4. Place onto a serving plate and zest the lime over the top.

  5. Tip – for a softer eat, make up to 12 hours in advance, cover and place in the fridge until ready to serve.