This dreamy dessert is a summer must-try! Made with a quick “cheats” lemon curd (because who doesn’t love a shortcut?) and melt-in-your-mouth meringues for that perfect light texture.
It’s tangy, sweet, and oh-so-refreshing—just what you need to impress with minimal effort.
(Serves 8-10)
12 small meringues, crushed coarsely (homemade or store bought)
400 ml cream, whipped
1 batch Cheats lemoncurd/chilled
CHEATS LEMONCURD
150 ml lemon juice
150 g castor sugar
Zest of 1 lemon
3 eggs (beaten)
10 ml cornflour
150 g butter, cut into cubes
TO SERVE
Extra meringues
Lemon slices
Extra lemoncurd for drizzling
TO MAKE THE LEMONCURD: Mix the cornflour with a little of the lemon juice then add all the ingredients in a small saucepan.
Heat on low heat whilst stirring all the time. Bring just to the boil.
Remove from the heat and strain the curd through a sieve into a clean bowl. Cover with clingwrap and cool completely
Whip the cream to almost stiff peaks then fold in most of the lemoncurd. (keep a little for drizzling when serving)
Lastly fold in the crushed meringues
Spoon the mixture into a lined terrine dish OR use a small bread tin
Cover and freeze for at least 6 hours or overnight to get very firm.
Unmould and serve on a platter, drizzled with lemoncurd, more meringues and lemon slices
Serve immediately
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