Meringues With Lemon Cream

A quick and simple recipe. I've not tried, but I think I will for a light desert!

• Ready In: 4 hrs 15 mins
• Serves: 12

Ingredients

• meringues with lemon cream

• 12  nested  meringues
• 12  peaked  meringues
• 450  ml low-fat yogurt
• 150  g caster sugar
• 60  ml cornflour
• 125  ml lemon juice
• 125  ml water
• 2  egg yolks, lightly beaten
• 2  lemons, rind of, grated
• 125  ml  whipping cream, whipped

• Garnish

• 280  g strawberries, and or 280  g raspberries

Directions

1. In a cheesecloth-lined sieve set over bowl, drain yoghurt in refrigerator for 4 hours or until yoghurt is 225 ml. Discard liquid.
2. In non-aluminium saucepan, mix sugar and corn flour. Add lemon juice and water; bring to the boil, stirring constantly.
3. Reduce heat and simmer gently for 3 minutes or until thickened.
4. Whisk a little hot mixture into yolks; gradually stir back into saucepan. Cook over low heat, stirring for 2 minutes; stir in lemon rind.
5. Let cool to room temperature (if in a hurry, stir over a bowl of ice). Stir in drained yoghurt. Gently fold in whipped cream.
6. Spoon into meringues; top each with second meringues. Garnish with fruit.