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Lemon Meringue Fluff Recipe


Lemon Meringue Fluff

Prep Time ~ 30 mins Cooking Time ~ N/A
Approx Cost ~ £2.50 Difficulty ~ Easy
Freeze ~ No Serves ~ 4

Tips ~ Always whisk your egg whites in a clean, grease free bowl, thisensures the egg whites whisk properly.


2 medium eggs

1 lemon, finely grated zest and juice

100g / 3 ½ oz caster sugar

142ml carton double cream

2 meringue nests, crumbled

2 lemon slices for decoration


  • Break the eggs, putting the whites and yolks into separate bowls that will both fit over a pan of simmering water.
  • Add the lemon zest and juice and half the sugar to the egg yolks.
  • Put this mixture over the pan of simmering water (not touching) and stir for 5 - 10 minutes until the mixture thickens to a lemon curd. Cool. Add the rest of the sugar to the bowl of egg whites.
  • Put this bowl over the pan of water and whisk for about 5 minutes until it forms soft meringue peaks. Remove from the heat and whisk another couple of minutes until it cools.
  • Whip the double cream to soft peaks, stir in the lemon curd then the soft meringue mixture and half of the meringue pieces.
  • Divide among 4 small glasses and sprinkle the rest of the meringue pieces on top.
  • Chill to serve (up to 4 hours in the fridge). Decorate each with slices of lemon.