English Breakfast:

English Breakfast
Lemon meringue served in a jar

Lemon meringue served in a jar

Servings: 10-15


Lemon curd:

  • 150g lemon juice
  • 170g melted butter
  • 240g sugar
  • 7 eggs


  • 75g butter
  • 115g white caster sugar
  • 120g all-purpose flour
  • Pinch of salt


  • 100g pasteurised egg whites
  • 180g sugar
  • 80g water
  • 1 grated lemon zest


  1. For the lemon curd, mix all of the ingredients together in a cooking pot. Whisk the mixture until it boils. Remove the pot from the heat and pour the curd into a tray. Cool down before using
  2. Make the crumble by mixing butter and sugar quickly. Add flour and salt. Mix until crumbly. Bake in a pre-heated oven at 175°C until golden brown. Cool down before serving
  3. To make the meringue, boil the sugar and water together. Put the egg whites in a stand mixer with the whisk. Slowly start whisking the egg whites. Measure the temperature. When it reaches 115°C, pour the sugar slowly into the bowl of egg whites while whisking
  4. Whisk the meringue for five minutes on medium speed. To build the lemon meringue, start with the crumble layer. Then put the curdon top. Finish off with the meringue. You can give the meringuesome colour with a kitchen blowtorch