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The luscious lemon meringue is a mouth-puckering dessert with a fabulous contrast of textures. It is sweet and tart, soft and crisp. the delicate meringue is served with softly whipped double cream mixed with lemon curd and decorated with fresh raspberries.

Serves 4

3 egg whites at room temperature
1.5 dl (0.5 cup) caster sugar
½ teaspoon white vinegar 

Lemon whipped cream
2.5 dl (0.9 cup) double cream
3–4 tablespoons lemon curd
1–2 tablespoons lemon juice

125 g fresh raspberries
Fresh mint leaves
Finely grated lemon zest (organic/unwaxed)

To make the meringue first beat the egg whites until soft peaks form. Then add the sugar, one tablespoon at a time, add the white vinegar and continue to beat until the meringue forms stiff and shiny peaks. Swirl the fluffy meringue in 4 nice spirals or squeeze out some nice peaks on a baking mat or parchment paper. Preheat the oven to 120°C/248°F and bake the meringue for 40–45 minutes. Use the conventional oven setting, not the convection setting. turn the oven off, leave the door slightly ajar, and let the meringue cool completely for 45 minutes in the oven. The meringue can be made a day ahead for convenience and stored in an airtight container at room temperature.

Lemon whipped cream
Lemon curd is a type of lemon marmalade that can be bought in most supermarkets. Using a handheld mixer, whip the cream until soft peaks form. Next, add the lemon curd and gently fold the mixture. Taste—and add lemon juice to your liking. 

Just before serving gently place the meringue onto a serving plate, top with a generous dollop of lemon whipped cream and decorate with fresh raspberries, mint leaves and lemon zest. the lemon whipped cream can be made up to 6 hours in advance.