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Lemon Curd

This recipe is one that originated from my time working at The Elephant, which is the restaurant that me and Danielle both worked at, where we first met. I think lemon curd is a very versatile thing. You can spread it on a cake, mix it into cream or make little lemon tarts with it. Below the curd recipe is a recipe for meringues, as they make great partners.

Personally, I like to just spread the curd over some toast. That always reminds me of weekends around my nan and grandads house.

This recipe includes some elderflower cordial, which you can buy in most supermarkets, or you can make yourself by simmering some freshly picked elderflower with a simple sugar syrup (equal quantities of sugar and water).


¼ pint water
¼ pint elderflower cordial
Zest and juice of 2 lemons
114g caster sugar
57g butter, diced
48g cornflour, mixed to a paste with a splash of water
4 egg yolks


Bring the sugar, water, elderflower cordial and lemon to the boil over a high heat in a large saucepan. Reduce the heat to medium and add the cornflour.


Whisk on the heat for 5 minutes, until it becomes nice and thick. There should be little bursts of air in the mixture, but if it is violently exploding then turn the heat down a little more. 

Slowly add in the butter, still on the heat, a cube at a time. Take the pan off the heat and whisk in the egg yolks.


Transfer to a clean bowl with cling film touching the top of the curd to stop a skin forming. Leave to cool. Pass through a fine sieve and adjust the consistency with a little hot water if too thick.


Meringue Recipe


Makes approximately 6 large or 12 small
-180g egg whites
-350g caster sugar
-10g white wine vinegar
-30g corn flour


Preheat the oven to 120c. Using a hand whisk or an electric mixer, whisk the egg whites and vinegar for approximately 3 minutes until they start to thicken slightly. Start adding in the sugar, 1 tablespoon at a time, constantly whisking. When the meringue has reached firm peaks you can fold in the cornflour. Firm peaks are when all of the egg white are so thick that they hold their shape. A test is to hold the bowl over your head and if none falls on you then it’s ready.

Cover 2 baking trays with parchment paper. If you have a large metal ring, approximately 75mm, then put a few spoons of the meringue into the ring. When you remove the ring you should have a nice round meringue. If you don't have a ring, then you can just freestyle the shapes. 2 large serving spoons can be used to get some nice quenelle shapes. Make sure you leave a couple of inches between each meringue as they will expand quite a lot.

Bake for approximately 1 to 1 and a half hours, depending on your oven. They will naturally brown a little, but if they are browning too much then turn the oven down to 100/110c. They are ready when they have set and you can lift them without them crumbling. The outside should be crisp and the inside should be slightly fluffy. If you prefer them to be fully crunchy then bake for a further 20-30 minutes. When ready, turn the oven off, open the door ajar and leave the meringues to cool completely in the oven. This should help to prevent them from collapsing, but they may crack slightly.

To serve, I like to press in the top of the meringue to create a nest, and then fill it with lots of whipped cream and lemon curd. You can top with some toasted nuts and fresh fruit, mango or fresh berries work well.

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