HEARTS OF GOLD ( MERINGUE WITH YUZU CURD)

Make meringues and curd ahead and assemble just before serving. You can sprinkle the top with pistachio nuts. Extra meringues freeze well and curd will keep in the refrigerator at least one week. 3 egg whites 3/4 cup sugar (preferably instant dissolving or fruit sugar)

yuzu curd:

1/3 cup pure yuzu juice (or additional lemon or lime juice) 1 tbsp each lemon juice and lime juice 1 tbsp grated lemon peel 1/2 cup sugar 1/3 cup butter, cut into pieces 6 egg yolks whipped cream icing sugar

1. In a stainless steel or glass bowl, with a mixer, beat egg whites until starting to lighten and turn opaque. Add sugar slowly and beat until stiff and sugar has dissolved. Pipe or spoon meringue into 4 or 5 heart shapes (or any shape you like) on a baking sheet lined with parchment paper. With the back of a spoon make indentations in the centre that you can later fill with curd. Make smaller mounds of meringue on empty spaces on the baking sheet for treats.

2. Place in a preheated 200F oven and bake 2 hours. Meringues should be white. Turn off oven and leave in the oven overnight until dry.

3. Combine yuzu, lemon and lime juices in a medium saucepan. Add peel, sugar and butter. Bring to a boil. Whisk hot mixture slowly into egg yolks and then return everything to the pot. Reduce heat and cook, stirring until mixture starts to thicken and just comes to the boil. Strain into a clean bowl. Press plastic wrap into the surface. Cool. Refrigerate.

4. Serve meringues with a dollop of yuzu curd, whipped cream and a dusting of icing sugar.

4 to 5 desserts