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Fruity Lemon Curd Eton Mess

Fruity Lemon Curd Eton Mess

This summer Fruity Lemon Curd Eton Mess dessert is sure to be a crowdpleaser at your next picnic.

Fruity Lemon Curd Eton Mess

I grew up in England and lemon curd on toast was a treat, but my son loves it as a dessert. He’s learnt to make lemon curd himself and often makes it on the weekend. Eton mess is a traditional English dessert that consists of a mixture of strawberries, broken up meringue and whipped cream. Here, I’ve combined lemon curd with berries, crushed meringues and cream for a really delicious treat. You could add some mango and passionfruit – the fruit choice is up to you.

 

2 eggs, plus 2 egg yolks

110g caster sugar

80g chilled unsalted butter, cubed

very finely grated zest and juice of 2 lemons

300ml thick cream

500g mixed berries, such as strawberries, raspberries and blueberries

100g ready-made meringue (see note)

 

To make the lemon curd, put the eggs, egg yolks and sugar in a medium saucepan (off the heat) and whisk until smooth and combined. Add the butter, lemon zest and juice, place over a low heat and whisk slowly but continuously until the curd thickens. This will take about 6–8 minutes. Do not rush the process by increasing the heat because the eggs will scramble. Remove from the heat. Transfer to a bowl, cover the surface with plastic wrap and chill in the fridge until needed.

Whip the cream until soft peaks form.

If you are using strawberries, hull them, then roughly chop. Tear the raspberries in half.

Crumble the meringue into small pieces and divide it among bowls or place it on a share platter. Spoon over the cream then top with the cooled lemon curd. Scatter over the berries to serve, then dig in.

 

Note: You can make your own meringues for this and crumble them up, but to be honest, because my son is usually in charge of this dessert, I use the shop-bought mini meringue ‘drops’. You could also use meringue nests.

 

This is an edited extract from Dinner Like a Boss by Katy Holder published by Hardie Grant Books RRP $29.99 and is available in stores nationally.

Photographer: © Benito Martin

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