Short And Sweet. Lemon Curd and Raspberry Pots.

This dessert is Easy Peasy Lemon Sqeezey.

I didn’t make up that description, but that is what it is.

Summer in a bowl.

Tart yet sweet raspberries, crisp but getting soft meringue, the tang of lemon curd…all swirled together with some whipped cream.

So very sweet.

Lemon Curd and Raspberry Pots

Ingredients:

300ml (1 1/4 cup) double cream (heavy cream)
140g punnet (approximately 1 1/4 cups) of fresh raspberries
4 Tbs lemon curd
4 large meringue nests, roughly broken (You can use store bought meringues to keep things really short, but I find you cannot purchase really good ones in the USA. It is super easy to make your own (delicious) meringues. Recipe follows.)

Directions:

1. Whip the cream until stiff.

2. Gently fold in about 3/4 of the raspberries, the lemon curd and the broken meringues. Make sure that some of the raspberries break up, leaving a ripple effect.

3. Divide between 4 bowls and then scatter the remaining raspberries over top.

Recipe from BBC Good Food Magazine

Meringue

Ingredients:

2 egg whites
110g/4oz/1/2 cup granulated sugar

Directions:

1. Cover two baking sheets with silicone paper or parchment.

2. Put the egg whites and sugar into a spotlessly clean bowl and whisk until the mixture forms stiff peaks. This can take 8-10 minutes in an electric mixer.

3. Spread the meringue mixture into 8 inch (19cm) circles on the silicone paper and spread with a palette knife into even discs.

4. Bake in a low oven 150°C/300ºF for 45 minutes or until the meringue discs are crisp. Turn off the oven and allow them to cool in the oven if possible.

Recipe from Darina Allen’s Ballymaloe Cookery Course Cookbook