Jette's Meringues with Fresh Whipped Cream & Lemon Curd 

For so many Kiwis, family barbeques and gatherings during the hot days of summer are synonymous with one dessert: A pile of perfect, fluffy white meringues. If you've been searching high and low for the perfect meringue recipe this festive season, look no further. Jette Dixon’s Mum's meringues, topped with fresh lemon curd and Anchor cream are delicious.

 

This recipe was part of Anchor’s partnership with The AM Show and Newshub where we discovered what gave Kiwis all around New Zealand the feeling of home


35 mins serves 4

Ingredients

For the Lemon Curd

4 large juicy lemons (I used meyer lemons)

100g butter, cut into small cubes

2 cups castor sugar 

4 whole eggs (size 7)

For the Meringues & whipped cream

3 egg whites (size 7 eggs)

1 cup castor sugar

200ml fresh cream 

½ cup lemon curd

Method

For the Lemon Curd

  1. Scrub the lemons, finely grate the lemon rind and squeeze the juice. Place the juice and lemon rind in a small saucepan and add the sugar and butter. Stir over very low heat until the butter melts, DO NOT LET BOIL. Take off the heat while you prepare the eggs 
  2. In a separate heat proof bowl, beat the eggs well then with a damp tea towel around the base of the bowl to keep steady, slowly pour in the hot sugar and lemon mixture in a thin stream whilst you keep beating the eggs (all at once could cause the eggs to curdle!) Mix well. 
  3. Put a medium pot on the stove with a cup or so of water in the bottom and put on medium heat. Return the lemon and eggs mixture to heat by placing the heat proof bowl on top of the pot of water and bring the water to a boil (this is a double boiler it will help cook the curd more gently and make less likely to split! Just make sure the water isn’t touching the bottom of the bowl). Stir this mixture constantly for about 3 minutes or until it thickens (it will set a little thicker as it cools but not much). Pour this mixture into a jug and while still warm fill freshly sterilized jars. Makes 3x 250g jars. Seal and refrigerate, will last a couple of weeks in the fridge.

For the Meringues & Whipped Cream 

  1. Preheat oven to 110°C bake. 
  2. With electric beaters or a stand mixer, whisk egg whites in a glass or metal bowl (not plastic) until stiff peaks form. One teaspoon at a time, add the castor sugar (go slowly!) until the egg whites become glossy and smooth. 
  3. Place tablespoonfuls of the meringue mixture onto baking trays lined with good baking paper. I like to give them extra pointy peaks at this stage by lightly bouncing the back of the spoon on the top of the meringues. 
  4. Bake at 110°C for about an hour, but keep a close eye as all ovens are different, if they start to brown too quickly reduce or turn off the heat. Once baked turn off the heat completely but keep the meringues in the oven with the door slightly ajar until they cool down.
  5. Whip the fresh cream to soft peaks and ripple in dollops of lemon curd, swirl and marble the curd through the cream and then layer the meringues with the curd rippled cream, stacked on a serving plate.