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Lemon pavlova

Nigella's pavlova uses lemon curd as an easy topping that also balances the super-sweet meringue wonderfully

Lemon chiffon pavlova. A gorgeous gluten free dessert that is ideal for Easter, as you can make it ahead of the party.

Lemon sherbet jammy dodgers

Everyone's favourite jam biscuit gets a zesty makeover - sandwich with lemon curd and sprinkle with sherbet for extra zing

Blackcurrant pavlova - pink dye in meringue, topped in sweetened cream and blackcurrants. BC - 200 grams of blackcurrants, Juice of 1 lemon, 4 tablespoons of sugar, 1/2 tsp corn-starch - Wash and de-stalk currants, put into pan, add l.juice, boil for one min, add sugar mix til sugar is dissolved. Heat briefly, add corn starch mixed with few tablespoons of cold water. Bring to a boil and set aside. Fruits should be in syrup. If necessary, add a little more flour or water.

Lemon curd and pistachio meringue roulade

This is a great chilled dessert to feed a crowd, and impress them too. Often egg yolks are left over after making meringue, but here they’re used to make lemon curd and to give a luxurious filling. This recipe makes more lemon curd than you need to fill the roulade. The extra can be stored in a jar, and given as a homemade Easter present. Equipment: You will need an electric mixer.