Prep time: 30 minutes
Bake time: 1 hour
Makes: 6 servings
FOR THE MERINGUE
Egg white 300g
Caster sugar 150g
FOR THE BLACKCURRANT CURD FILLING
300g blackcurrants, fresh or frozen
Zest and juice of ½ lemon
Three egg yolks
1 tbsp cornflour
FOR THE TOPPING
300ml double cream
1 tsp vanilla yoghurt
Zest of half a lemon
To make the topping, cook the blackcurrants on low for 10 minutes until they have released their juices.
Place the zest and juice of the lemon, caster sugar and butter into a heatproof bowl over a pan of simmering water.
Stir until the butter and sugar have melted. Whisk in the eggs and then the blackcurrants and the cornflour. Stir constantly until it gets nice and thick. Spoon into a jar and keep it in the fridge until you want to use it.
To make the meringue, place the sugar on a lined oven tray and bake for 5 minutes until it is hot; you can tell it is ready because it starts to melt on the edges.
Place your egg whites in a stand-alone mixer and turn onto medium; once the whites have started to foam up (1-2 minutes), begin slowly tipping in the hot sugar with the machine still on medium speed.
Once all the sugar has been added, leave the meringue mixture to whisk until it has completely cooled and the mixture is silky. Use a side plate to draw a circle on a piece of parchment on a baking tray, spoon the meringue onto the circle, make this as thick as you like, but the cooking time will depend on how thick you have made your meringue.
Once happy, place the meringue in an oven at 130 degrees and leave to cook for an hour and then turn the oven off but leave the meringue in there to cool completely.
To serve, spoon over your curd, whisk the cream gently, then fold in the vanilla and yoghurt. Dollop this on top and then zest over the rest of the lemon.
Blackcurrants in this recipe have been kindly provided by British Frozen Fruits.