Ingredients

Steps

• Heat 200ml milk and 25g sugar in a large saucepan until simmering.
• Whisk egg whites to stiff peaks, then gradually whisk in 200g sugar until glossy.
• Poach spoonfuls of meringue in the hot milk for one minute per side until set.
• Whisk egg yolks, vanilla, and 25g sugar while bringing 500ml milk to a boil.
• Gradually whisk the hot milk into the yolk mixture, then heat in a pan until thickened.
• Stir lemon curd into the thickened custard.
• Divide custard into bowls and top with the poached meringue islands.