Lemon Meringue Eton Mess Recipe
We've taken the Eton Mess and added our own little touch of zest, with the help of our delectable Lemon Curd. It's a real crowd pleaser!
What you'll need
SERVES 4
40g Meringue nests (or 2-3 medium nests).
75g Fortnum’s Traditional Shortbread Fingers (or 3 fingers).
150ml double cream.
150g Greek yogurt.
4 small dessert glasses
What to do
1. Cut or crush the meringues and shortbread into bite sized chunks.
2. In a medium bowl, whip the double cream with a whisk until it forms soft peaks, then gently fold in the yogurt.
3. In four small dessert glasses, pipe or spoon a few teaspoons of the cream mixture into the bottom. Layer with lemon curd, crumbled shortbread, and meringue, repeating the layers until all the components are used.
4. Top with a final few pieces of shortbread and meringue, then chill in the fridge until ready to serve.
Inspiration
Discover The Journal, home to a host of our most delicious stories.
Lemon Curd & Earl Grey Loaf Cake
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