Mini Lemon Meringues

Ingredients: Lemon Curd
2 eggs
2 egg yolks
100g caster sugar
3 lemons, juice of
75g unsalted butter

Ingredients: Meringue
2 egg whites
150g granulated sugar
1 tsp lemon zest
1 tsp vanilla extract
Pinch of salt

Method:
1. Beat egg whites until foamy, and the salt, and begin to sprinkle in sugar while continuing to whisk until the mix is thick, glossy and holds stiff peaks.
2. Fold in lemon zest and vanilla extract - form into 25 small meringues, and bake for c. 2 hours at 100C - remove from oven and allow to cool.
3. Whisk the eggs and egg yolks in a large heatproof bowl until well combined - add the sugar and stir in the lemon juice.
4.  Add the butter and set the bowl over a saucepan of gently simmering water (making sure the bowl doesn't touch the water).
5. Stir with a wooden spoon until the butter melts, then use a whisk to continuously stir the ingredients and cook for 10-12 minutes until the curd thickens.
6. Once cool sandwich two mini meringues together with the curd, and place in the freezer for at least 20 minutes before serving - will keep in freezer for a few weeks, but only a couple of days outside.

Status
Won a bake-off heat with these!