Prep time:
Cooking time: 4 hours
Total time:
Serves: 8
140ml Double cream
400g Greek yoghurt
170g Icing sugar
finely grated rind of 3 lemons
115g ready-made meringue nests, crushed
6tbsp Lemon curd
Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip type. This amount will be sufficient for a 7inch tin or 2 loaf tins. Find … Continue reading "Lemon meringue gâteau"
Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip type. This amount will be sufficient for a 7inch tin or 2 loaf tins. Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
To serve: Remove from the freezer and allow to stand for 2-3 minutes before cutting. Return any left over to the freezer immediately making sure it is well covered.
Serve with raspberry coulis on the side.
You may also like
Sausage & apple rolls
Apples go so well with pork and with pastry. Choose a good cooking variety and some high quality sausage meat for these deliciously simple-to-make sausage rolls – perfect to serve at Halloween or Bonfire Night.
Apple, cauliflower & Stilton salad
This crunchy salad is ideal for the autumn – whatever the weather. It is hearty enough to serve for a light lunch or supper on its own, but equally good as a side dish. Use firm, tangy dessert apples like...
Hedgerow harvest cake
Celebrate the season with a delicious combination of fruits and nuts gathered from the hedgerows (or the supermarket). Apple is a very useful ingredient in general for cakes, either grated or as apple purée, as it will help to keep...