Lemon curd should be a staple in all fridges because it is such a versatile ingredient. We’ve paired it here with the complementary flavours of pepper, walnuts and bittersweet chocolate.
- 4 egg yolks
- 75 gm (1/3 cup) caster sugar
- 2 lemons, finely grated rind and juice only
- 125 gm salted butter, coarsely chopped
- To serve grated bittersweet chocolate (70% cocoa solids) and whipped cream (optional)
- 4 eggwhites
- 140 gm caster sugar
- 30 gm walnuts, finely chopped
- 1 lemon, finely grated rind only
- 1 tsp freshly ground black pepper
- 1For peppered-walnut meringues, preheat oven to 90C. Whisk eggwhites and a pinch of salt with an electric mixer until soft peaks form. With motor running, gradually add sugar, whisking until smooth and glossy and sugar has completely dissolved (you shouldn’t be able to see any sugar particles in the meringue). Gently fold in remaining ingredients with a large metal spoon and place heaped dessertspoons of mixture onto baking paper-lined oven trays, leaving space between each. Bake for 1 hour, then reduce oven to 70C and cook for another hour. Turn off oven and cool in oven until completely dry. Makes about 12. Meringues will keep in an airtight container for 2-4 days.
- 2Whisk egg yolks and sugar in a large heatproof bowl until pale. Add lemon rind and juice, whisk well to combine, then add butter. Place bowl over a saucepan of simmering water and cook over low heat, stirring continuously with a wooden spoon until thick (8-10 minutes). Cover closely with plastic wrap and cool.
- 3Serve meringues with lemon curd, bittersweet chocolate shavings and whipped cream, if desired.