Ingredients
- 500g cream cheese softened
- 600ml thickened cream
- 3 heaped tablespoons icing sugar
- Zest of 1 large or 2 small lemons
- 420g tub good quality lemon curd
- x1 pack crushed digestive biscuits
Meringue:
- 3/4 cup caster sugar
- 1/4 cup water
- 1/4 teaspoon cream of tartar
- 2 egg whites
Method
To make the meringue:
- Place sugar, water and cream of tartar in a saucepan over high heat. Bring to the boil, then simmer on low heat for 4 minutes.
- Place the eggwhites in the bowl of an electric mixer and whisk on high speed until soft peaks form.
- While the motor is running, add the hot sugar syrup in a thin steady stream and whisk for 1-2 minutes or until thick and glossy. Refrigerate until cool.
To make the cream:
In a stand mixer add softened cream cheese and whip until smooth, add sugar & zest of lemons & mix scraping down the sides.
Add the thickened cream and continue whipping until thickened, being careful not to over whip.
Note:
- There are variations on how you can assemble this dessert, I suggest smaller dessert cups than what I used as it’s quite rich. You can layer like this - crumb, cream cheese, curd then meringue as opposed to repeating the layers.
- One layer of curd will be enough if you don’t like the extra tang.
