Lemon Curd and Custard Floating Islands

Poached meringue clouds served atop a rich, zesty lemon curd custard. A classic vegetarian dessert that is light and elegant.

Vegetarian Dessert French Meringue Lesley Waters

Estimated Nutrition

Calories

424.6

kcal / serving

1698.5 kcal total

Carbs

77.6g

per serving

310.2 g total

Fat

8.3g

per serving

33.1 g total

Protein

10.7g

per serving

42.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

For the poaching liquid

200

Caster Sugar

For the meringue

Caster Sugar

For the custard

0.5

tsp

Vanilla Essence

CondimentsSauces

tbsp

Lemon Curd

Dairy

200

Milk

For poaching the islands

piece

Egg White

Free-range

piece

Egg Yolk

Free-range

500

Whole Milk

For the custard

Method

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.