Lemon curd cups

Lemon curd cups

By
From
Ben's BBQ Bible
Serves
6
Photographer
Billy Law

These are a yummy twist on a lemon meringue pie, perfect for a summer barbecue dessert. Keep some extra liqueur in the freezer for a great little tipple!

Ingredients

Quantity Ingredient
4 lemons, zested and juiced
4 eggs, plus 4 egg yolks
200g unsalted butter
160g caster sugar
200g pound cake or madeira cake, cut into small cubes
120ml limoncello or other lemon liqueur
1 box ready-made meringue pieces
500ml whipping cream, softly whipped
6 mint sprigs

Method

  1. First, make your lemon curd. Combine the lemon zest, lemon juice, eggs and egg yolks in a saucepan with the butter and sugar.
  2. Whisk over medium heat for about 10 minutes, until thickened — keep whisking continuously so the eggs don’t scramble.
  3. Transfer to a bowl to cool.
  4. Divide the cake cubes among six nice serving glasses, cappuccino cups or small bowls.
  5. Pour the liqueur over the cake cubes, then crumble half the meringues over the top.
  6. Layer the lemon curd over the meringue. Add the whipped cream and top with the remaining meringue. Garnish with a sprig of mint.
  7. These will keep in the fridge for a few hours.
Course:
Dessert
Sweets
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
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