Gluten-free lemon curd meringue stacks

Method

• 1
  Preheat oven to 140°C/120°C fan-forced. Line 2 large baking trays with baking paper. Mark eight 6.5cm circles on each piece of baking paper.
• 2
  Using an electric mixer, beat eggwhites until stiff peaks form. Add sugar, 1 teaspoon at a time, beating until dissolved. Spoon mixture into a piping bag fitted with a 1cm nozzle. Starting from the centre, pipe a 6.5cm spiral in each marked circle. Bake for 15 minutes or until firm. Turn off oven. Cool in oven with door ajar.
• 3
  Make lemon curd: Place egg yolks, eggs, sugar, lemon rind and lemon juice in a heavy-based saucepan. Whisk to combine. Add butter. Place over medium heat. Cook, whisking, for 7 to 8 minutes or until butter is melted and mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into a bowl. Cover surface with plastic wrap. Set aside to cool.
• 4
  Place one meringue disc onto each plate. Top each with 1 tablespoon lemon curd followed by remaining meringue disc. Dollop 1 tablespoon remaining lemon curd on each. Top with raspberries. Serve.