Mini lemon meringue crumbles
Prep time: 30 minsTotal time: 
Mini lemon meringue crumbles
These little desserts are as delightful to make as they are to eat. Lemon curd-rippled cream sits atop mallowy meringue and is finished with a shortbread crumb, much like an inverted lemon meringue pie
Prep time: 30 minsTotal time: 
Emily Jonzen
Emily Jonzen
Ingredients
- 2 large egg whites
- 120g caster sugar
- 150ml double cream
- 4 tbsp lemon curd
- 2 Taste the Difference Lemon Scottish Shortbread Fingers
- zest of ½ lemon
Step by step
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Preheat the oven to 120°C, fan 100°C, gas ½. Line a large baking tray with baking paper. In a clean, grease-free bowl, whisk the egg whites to stiff peaks using an electric whisk on medium speed. Increase the speed to high and gradually add the sugar, one tablespoon at a time, until you have a stiff, glossy mixture.
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Fix the baking paper in place with a tiny blob of meringue in each corner. Use a metal spoon to dollop 8 spoonfuls of meringue onto the paper, spaced well apart.
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Bake for 1 hour 15 minutes. Turn the oven off and leave the meringues inside for 30 minutes, then carefully peel off the paper and set the meringues aside to cool completely.
Make the meringues up to 3 days ahead and store in an airtight container. The leftover egg yolks can be used to make your own lemon curd, if you prefer.
