Step 1

Preheat oven to 100C. Line two large flat oven trays with baking paper.

Step 2

In a stand mixer or using hand-held beaters, whisk egg whites with a pinch of salt into soft peaks. Add sugar 1 tablespoon at time until it has dissolved - rub a little mixture between your thumb and finger to see if it’s still gritty.

Step 3

Continue whisking for 4 minutes until stiff and glossy, then add vanilla and whisk in.

Step 4

Spoon meringue into a piping bag with a star nozzle and pipe 24 x 6cm rounds onto the lined trays. Make sure half the meringues are flat as they will be turned upside down to be the base of the ‘sandwiches’. The top 12 meringues can have some height and swirl.

Step 5

Bake for 1 hour, then turn the oven off and leave for a further hour to cool.

Step 6

Just prior to assembling, whip cream with lemon curd until thick. In a separate bowl, combine icing sugar with enough lemon juice to make a thick, drippable consistency. You can add a drop or two of yellow food colouring if you like.

Step 7

Turn the flatter meringue bases upside down and spoon or pipe on a thick layer of lemon cream. Place a meringue top onto the cream and gently press together. Drizzle with a little of the lemon glaze. Serve dusted with icing sugar.