Ruby Bhogal’s lemon meringue nests with homemade lemon curd
Great British Bake Off finalist Ruby Bhogal’s twist on the classic flavours of a classic lemon meringue will impress all your Easter guests. Introducing Ruby’s lemon meringue nests with homemade lemon curd!
Lemon meringue nests with homemade lemon curd
Serves: makes about 12 – 14 meringue nests
For the meringue
4 large egg whites
200g caster sugar
For the lemon curd
5 lemons, zest and juice
50g of cornflour
80ml of water
200g of sugar
½ tsp vanilla bean paste
6 egg yolks
150g of butter, cubed
For the mint Chantilly
200ml double cream
½ tsp vanilla bean paste
1 tbsp caster sugar
handful chopped mint (to taste)
Mixed summer berries
Preheat the oven 100C. Line baking trays with non-stick baking paper. Place the egg whites into the bowl of a stand mixer and whisk well until stiff. Gradually add in the sugar, 1 tbsp at a time ensuring all the sugar is dissolved before adding more. Whisk until the meringue has become stiff, glossy and doesn’t escape the bowl if turned upside down
Place the meringue into piping bags with a 1cm round nozzle attached. Pipe a 5cm diameter circle on the prepared baking sheet to create a base, and without lifting the nozzle, continue to pipe 4 or 5 rings along the edge of the circle to create a nest.
Place into the oven and cook for approx. 1½ hours or until crisp. Leave to dry in the oven for another hour.
In the meantime, let’s get on with the lemon curd as this will need to cool before adding on top - place the lemon zest and juice in a pan over a medium heat and bring to the boil.
Mix the cornflour into the water to form a smooth paste. In a separate bowl, whisk together the sugar, vanilla bean paste and egg yolks then stir in the cornflour mixture (similar to making a custard base).
Pour this into the boiling lemon juice, whisking continuously until the mixture is smooth and has thickened – keep whisking as we don’t want any lumps! This will take around 10 minutes over a gentle heat. Remove the pan from the heat and add in the butter a bit at a time until smooth and glossy. Leave to cool.
Whisk together the double cream, vanilla bean paste, caster sugar and chopped mint leaves until the desired consistency – we are after something not too thick but not runny either, essentially bring it to soft peaks and then pop it into the fridge.
Once the meringues have cooked and cooled, add in a good spoonful of the mint Chantilly, top with a dollop of the lemon curd. Finish with a few berries and a mint leaf.