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.
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