Lemon Curd Flapjacks with Torched Meringue

Lemon Curd

Place the whole eggs, extra yolks, castor sugar, lemon juice and zest in a heatproof bowl set over gently simmering water. Whisk constantly until the mixture thickens enough to coat the back of a spoon. Remove from the heat and whisk in the butter cubes until smooth and glossy. Transfer to a bowl, cover the surface with clingwrap and allow to cool.

Crumble

Preheat an airfryer or oven to 180 ºC.

Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Rub the lemon zest into the sugar until fragrant and then add to the flour-butter mixture; mix until evenly incorporated. Lay the crumble out onto a lined baking sheet or into an airfryer and bake until golden. Set aside to cool. 

Flapjacks

Whisk the egg yolks with the caster sugar until pale and slightly thickened. Stir in the milk and vanilla. Sift in the flour, baking powder and salt and whisk to a smooth batter. Stir in the melted butter.

In a clean bowl, whisk the egg whites until soft peaks form. Fold a third of the egg whites into the batter to loosen it, then gently fold in the remaining whites to keep the mixture light and airy.

Heat a non-stick pan over medium heat and grease lightly with non-stick cooking spray or butter. Spoon the batter into rounds and cook for 2–3 minutes per side until golden and puffed. Keep warm while cooking the remaining flapjacks.

Torched Meringue

Whisk the egg whites to soft peaks. Gradually add the castor sugar, whisking continuously until glossy stiff peaks form.

To Serve

Stack the flapjacks onto plates and spoon lemon curd between the layers, finishing with a final layer of curd on top. Pipe or spoon meringue over the top and lightly torch until golden. Finish with a sprinkle of crumble and a dusting of icing sugar before serving.