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Meringues With Lemon Cream

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“A quick and simple recipe. I've not tried, but I think I will for a light desert!”
READY IN:
4hrs 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a cheesecloth-lined sieve set over bowl, drain yoghurt in refrigerator for 4 hours or until yoghurt is 225 ml. Discard liquid.
  2. In non-aluminium saucepan, mix sugar and corn flour. Add lemon juice and water; bring to the boil, stirring constantly.
  3. Reduce heat and simmer gently for 3 minutes or until thickened.
  4. Whisk a little hot mixture into yolks; gradually stir back into saucepan. Cook over low heat, stirring for 2 minutes; stir in lemon rind.
  5. Let cool to room temperature (if in a hurry, stir over a bowl of ice). Stir in drained yoghurt. Gently fold in whipped cream.
  6. Spoon into meringues; top each with second meringues. Garnish with fruit.

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