Lemon curd Eaton Mess
A creamy, sharp lemon curd, lemon meringue kisses and rich full fat cream..
Ingredients
Lemon Curd
- 2 large eggs
- 1 egg yoke
- 115 g caster sugar
- 100 g butter
- 125 ml freshly squeezed lemon juice
- Lemon zest of 2 lemons
Meringue Kisses
- 2 large egg whites
- 200 g caster sugar
- 1/2 tsp cream of tartar
Lemon Curd Eaton Mess
- 300 ml Lemon curd
- 18 Meringue kisses
- 5 Shortbread fingers
- 250 ml Double cream whipped
- Berrys for garnish
Instructions
Make the Lemon Curd
- In a glass bowl, resting over simmering water, whisk the eggs and egg yoke, sugar, lemon juice and zest until the sugar has dissolved.
- Add pieces of butter while continuously whisking slowly.
- Cook out the curd to thicken.
- The curd can be passed through a sieve at this point to remove the zest. This will give your curd a luxurious satin texture.
- Transfer to sterlie jars to cool.
Make the Meringue Kisses
- Preheat oven to Gas 1/ 120 degC
- In a clean bowl, whisk up the egg whites and cream of tartar to soft peaks.
- Add the sugar one tbsp at a time and whisk until dissolved before adding another.
- Once all is added, you should end up with a thick, glossy meringue.
- Spoon into a piping bag and pipe kisses onto baking sheet
- Place in oven for 1 hour and swith oven off. Allow the kisses to cool in the resitual heat.
- Store in an airtight jar.
Eaton Mess Assembly
- Layer up the dessert into what ever vessels you have. Glass bowls and dessert dishes show off all your creativity and hard work.
- Start with a few tbsps of lemon curd.
- Layer on the same of whipped cream.
- Crumble over a biscuit for texture and then meringue for sweetness.
- Repeat the order and top with your favourite berrys.