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Gluten-free lemon curd meringue stacks

  • 0:20 Prep
  • 0:22 Cook
  • 8 Servings


  • 2 eggwhites
  • 1/2 cup caster sugar
  • 1 cup frozen raspberries, thawed
  • Gluten-free icing sugar mixture, to serve

Lemon curd

  • 2 egg yolks
  • 2 eggs
  • 2/3 cup caster sugar
  • 2 teaspoons finely grated lemon rind
  • 1/3 cup lemon juice
  • 100g butter, chopped


  • 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.

Source: taste.com.au


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