Method

Lemon Desserts

Wash the LemonGold lemons. Slice in half widthways and carefully juice using a citrus ream; try not to squeeze the fruit too much as you need to keep the skins intact to set the dessert in. Use a small, sharp knife to cut an incision where the pith joins the skin on the inside of the lemon, this will help loosen. Insert a spoon where you slit the pith and pull it towards yourself, scooping the pith and the juiced flesh, it should come out in one whole piece. Repeat to create cups with all of the lemon halves.

Add the condensed milk to a glass bowl, add the lemon juice and zest and mix together.

Whip the cream to medium-stiff peaks form, being careful not to overwhip. Fold the cream into the condensed milk mixture in thirds. Pour the mixture into the lemon cups, smooth out the tops and place into the fridge for 4 hours or overnight. Set any leftover mixture in dessert ramekins/glasses.

Mini Meringues 

Set the oven to 100 ºC.

Beat the egg whites in a clean medium-sized bowl with an electric mixer until frothy. While beating the egg whites, add the cream of tartar and beat until soft peaks form. Continue beating and gradually add in the sugar, one tablespoon at a time, until the sugar is dissolved and you have stiff, glossy peaks.

Line a baking tray with baking paper. Fit a piping bag with a small decorative star nozzle and scoop the egg whites into the piping bag. Pipe mini meringues, you can make some slightly smaller if you want differing shapes. You will need about 3-4 per lemon cup.

Bake in the oven for 1½ hours, then switch the oven off and leave the meringues to dry out completely without colouring.

Candied Lemon (optional)

Add the water and sugar to a small saucepan and place over medium heat. Bring to a light simmer, while stirring to dissolve the sugar. Simmer for 1 minute and then add the lemon slices; stir to coat and cover evenly in the syrup. Simmer for about 5-8 minutes turning now and then to ensure that both sides of each slice come into contact with the syrup. They should be glossy and almost transparent when ready to take out. Remove from the syrup and place onto grease-proof paper to set and harden.

To Serve

Just before serving, remove the lemon desserts from the fridge and add 3-4 mini meringues to the top of each dessert. Add a small piece of candied lemon, a little lemon zest and serve immediately.