A friend at work made this dessert for a potluck lunch over 10 years ago and it remains one of THE best desserts that I have ever tasted . . . despite having NO chocolate in it 😉 !!! She got the recipe from The Toronto Star food writer and recipe developer Jenny Koniuk. She added her own "family recipe" for Lemon Curd.
4 large egg whites at room temperature
1 cup granulated sugar
1 cup good-quality lemon curd
1 cup whipping cream
3 cups mixed berries
Fresh mint for garnish
Preheat oven to 300F.
MERINGUE: Line baking sheet with parchment paper. Trace 8 inch circle on underside of parchment.
In clean bowl, beat egg white with electric mixer on medium speed until soft peaks form. Do not overbeat. With mixer running, add sugar one large spoonful at a time, beating until mixture is glossy and stiff.
Scrape onto prepared circle. With back of a spoon, form into circle with hollow in middle. Make swirls around edge.
Bake 1 hour. Turn off oven and leave to cool overnight.
Lemon Curd Ingredients:
1/2 cup butter
2 cups sugar
5 beaten eggs
Peel lemon thinly. Squeeze lemon juice into double boiler with peel and add other ingredients. Cook until it thickens. Pour through strainer to remove peel.
Carefully remove parchment and place on flat cake plate. An hour before dinner, using bowl and beaters from freezer, whip cream until stiff peaks form. Fold into lemon curd. Spoon into centre of meringue. Just before serving garnish with berries and mint.