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Meyer Lemon Eton Mess

goop

Eton mess is a classic English dessert of whipped cream, crushed meringues, and berries. For our version, we fold homemade lemon curd into the cream for extra flavor and use store-bought meringues for ease. It’s heavenly.

Serves 4

for the lemon curd:

zest of 1 medium Meyer lemon

¼ cup juice

1 egg yolk

1 whole egg

¼ cup sugar

3 tablespoons cold butter, cut into ½-inch pieces

to assemble:

½ cup heavy whipping cream

½ lemon curd recipe

2 ounces store-bought meringue cookies

2 cups mixed berries (such as blueberries, raspberries, and cut-up strawberries)

1. To make the lemon curd, combine the first 5 ingredients in a small, heavy-bottomed saucepan over medium-low heat and cook, whisking constantly, until thickened, about 5 minutes. Remove from the heat and whisk in cold butter.

2. Strain the curd through a fine-mesh sieve, place plastic wrap directly on top of the curd so it doesn’t form a film, and refrigerate for at least 1 hour.

3. In a large bowl, whip the cream until it holds soft peaks, then gently fold in the chilled lemon curd. Crumble in the meringue cookies and fold those in along with the berries. Divide among 4 bowls or glasses and serve immediately.

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