Meringues With Lemon Cream

Total Time: 4 hrs 15 mins Preparation Time: 4 hrs Cook Time: 15 mins

Ingredients

• Servings: 12
• 12 nested meringues
• 12 peaked meringues
• 450 ml low-fat yogurt
• 150 g caster sugar
• 60 ml cornflour
• 125 ml lemon juice
• 125 ml water
• 2 egg yolks, lightly beaten
• 2 lemons, rind of, grated
• 125 ml whipping cream, whipped
• 280 g strawberries, and or 280 g raspberries

Recipe

• 1 in a cheesecloth-lined sieve set over bowl, drain yoghurt in refrigerator for 4 hours or until yoghurt is 225 ml. discard liquid.
• 2 in non-aluminium saucepan, mix sugar and corn flour. add lemon juice and water; bring to the boil, stirring constantly.
• 3 reduce heat and simmer gently for 3 minutes or until thickened.
• 4 whisk a little hot mixture into yolks; gradually stir back into saucepan. cook over low heat, stirring for 2 minutes; stir in lemon rind.
• 5 let cool to room temperature (if in a hurry, stir over a bowl of ice). stir in drained yoghurt. gently fold in whipped cream.
• 6 spoon into meringues; top each with second meringues. garnish with fruit.