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
• 280 g strawberries, and or 280 g raspberries

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

meringues, meringues, yogurt, caster sugar, cornflour, lemon juice, water, egg yolks, lemons, whipping cream, strawberries

Taken from www.food.com/recipe/meringues-with-lemon-cream-285312 (may not work)