Ingredients
Method
- Whip cold cream to soft peaks — set aside.
- Stir lemon curd and lemon zest together in a large bowl. Fold in whipped cream gently — 3–4 strokes.
- Whisk egg whites with cream of tartar to soft peaks. Add sugar 1 tbsp at a time — whisk to thick, glossy firm peaks.
- Fold one-third of meringue into lemon cream to loosen. Fold in remaining meringue in 2 additions — very gently, 8–10 strokes each time.
- Spoon into 6 glasses. Smooth tops. Cover — refrigerate 3–4 hours minimum or overnight. Decorate with lemon zest and twist before serving.
Notes
Good quality lemon curd is the key — it gives the vivid, intense lemon flavour.
Do not overwhip the cream — soft peaks give a light, airy mousse.
Fold the meringue very gently — every unnecessary fold loses air and lightness.
Make it the day before — overnight refrigeration gives the best flavour and texture.
Cream of tartar stabilises the egg whites — do not leave it out.
