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.
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Whip the cream to soft peaks, then spoon over the meringues. Add small dollops of the curd and gently ripple through the cream with a skewer or the tip of a knife. Crumble over the shortbread, finish with the lemon zest and serve immediately.
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.
