Meringues with lemon curd and cream

Serves 4

For the lemon curd

The grated zest of two unwaxed lemons
The juice of 2 lemons
125g/4oz caster sugar
3tbsp water
75g/3oz unsalted butter
A small pinch of sea salt
2 whole eggs
4 egg yolks

For the meringues

Four organic free-range egg whites at room temperature
A small pinch of sea salt
240g/8oz caster sugar
1/4tsp vanilla extract
120ml/4fl oz rich Jersey cream, to serve

Heat the oven to 150C/300F/Gas2. Place the lemon zest, juice, sugar, water, butter and salt into a small heavy based saucepan. Heat slowly over a low heat, stirring until the sugar dissolves and the butter melts. In a bowl, whisk together the whole eggs and yolks. Drizzle the hot lemon juice into the eggs, whisking all the time, then pour the contents of the bowl back into the saucepan. Cook over a low heat, stirring constantly until the mixture thickens; this should take about five minutes. Pour the warm curd into a bowl and set aside to cool completely. Refrigerate until ready to use. The curd will keep for two to three days in the fridge.

For the meringues, line a baking tray with baking parchment. Place the egg whites in a clean, dry bowl and add the salt. Using an electric or balloon whisk, gently beat the whites, slowly at first until they begin to break down and froth slightly. Increase the speed and beat until soft peaks form. Add the sugar a spoonful at a time. Finally, beat in the vanilla. The meringue should be stiff and glossy.

Place generous spoonfuls of meringue on the baking tray at even intervals. Place in the oven and immediately turn down the heat to 120C/250F/Gas1/2. Cook for 45 minutes, then turn off the heat and leave the meringues to completely cool in the oven. Remove and store in an airtight container for up to three days.

To assemble, place the meringues on a plate, spoon over the lemon curd and serve the cream separately in a bowl for people to take as much or as little as they please.