This heavenly light pud combines a tangy lemon curd and whipped cream centre within a chewy almond swiss meringue shell.

To start on the meringue, begin separating your eggs by passing the yolk between the shell to let the egg whites ... it's ...

Remove the lemon curd from the heat and set aside to cool, stirring occasionally. It will thicken as it cools. To assemble, top a disc of meringue with a third of the passion fruit cream and a ...

add the lemon zest and juice and half the jar of lemon curd then fold in the meringue and chopped lemon balm. Spoon the mixture into the loaf tin, cover with clingfilm and freeze for at least six ...

Top with the lemon curd and put it in the fridge. To make the meringue, whisk the egg whites in a spotlessly clean, dry bowl with an electric hand mixer or a stand mixer fitted with the whisk ...

4. To make the meringue, whisk the egg whites until stiff. Add the sugar slowly, then the cornflour. Spoon on to the top of the lemon curd mixture. Place into the oven for 25 minutes until lightly ...

Remove from the heat and whisk in the lemon juice and zest and the butter. Set aside. Stir a pinch of cream of tartar into a half-cup (and 2 Tbsp) sugar. Set aside. Whisk the egg whites until ...