Lemon Meringue on Golden Crumpets

Ingredients

  • 2 Golden Crumpets
  • 2 tbsp butter
  • ΒΌ cup blueberries and edible flowers, to decorate

Method

  1. Melt butter in a large saucepan over medium heat. Fry crumpets until golden.
  2. Spread curd on crumpets, top with a quenelle of meringue and blowtorch lightly.
  3. Decorate with blueberries and edible flowers.

LEMON CURD

Ingredients

  • 2 eggs, plus 2 egg yolks
  • 165g caster sugar
  • 80g chilled unsalted butter
  • Zest and juice of 2 lemons

Method

  1. Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat.
  2. Add the butter, juice and zest and whisk continuously until thickened.
  3. Strain through a sieve into a sterilised jar.

MERINGUE

Ingredients

  • 105g pasteurised egg whites
  • 165g caster sugar

Method

  1. Whisk egg whites to soft peaks, then add sugar, 1 tbsp at a time, until incorporated.
  2. Whisk for a further 10 mins until stiff peaks and sugar is dissolved.
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