Lemon Meringue Pots



For the Italian meringue
●   200g caster sugar
●   200ml cold water
●   5 egg whites
●   Pinch of cream of tartar

For the lemon curd and filling
●   4 unwaxed lemons, zest and juice
●   200g unrefined caster sugar
●   100g unsalted butter, cut into cubes
●   3 eggs, plus 1 egg yolk
●   1 packet of crushed Digestive or shortbread biscuits
Pinch of cream of tartar

This recipe calls for Italian meringue, which is safe to eat without additional baking. It’s a little harder but well worth it!



The lemon meringue can be served in anything; glass kilner jars look great as you can see the layering. The lemon curd should make about 500g.

1. Put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
2. Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
2. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, keep in the fridge until ready to use.
3. Place a good tablespoon of the crushed biscuits into each glass
4. Top with the cooled lemon curd.
5. To make the meringue place the sugar and water in a small saucepan over a high heat. Bring to the boil, stirring continuously with a wooden spoon until the sugar has dissolved.
6. Reduce the heat to medium and brush down sides of the saucepan with a wet pastry brush to prevent any sugar crystals forming.
7. Meanwhile, beat the egg whites with the cream of tartar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Bring the sugar syrup to 121°C (hard ball stage), then increase the mixer’s speed to high and with the motor running pour in the hot syrup in a smooth, steady stream.
8. When the syrup is completely incorporated, lower the speed to medium and continue to beat the meringue until it has cooled to room temperature (15-20 minutes). By this stage the meringue will be thick, glossy and ready to immediately use.
9. Pipe the meringue up to a nice peaks.
10. When you have all the glasses ready light a blow torch (do not place under a grill)
11. Lightly caramelise each meringue until golden then serve.


“If you don’t want to go to the effort of making Italian meringue, bake meringues and crumble over the top of the mixture.”

The proof is in the pudding!

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