Lemon Syllabub with Meringue

I am not usually a big dessert person, but when it comes to citrus I have absolutely no self control. This recipe is the perfect combination of tart lemons with lovely cold cream and crunchy meringues. It is so amazing simple but tastes as though you have spent days preparing it, making it perfect for dinner parties - or just for someone special. The recipe is adapted from a similar dish by the wonderful Donna Hay. Enjoy!

The Recipe

Prep time: 5 Mins + 5 Mins Chilling Time          Cook Time: 10 Mins             Serves:   4 

• 1 tbsp Finely Grated Lemon Rind
• 250ml Lemon Juice, from 4-5 Lemons
• 165g Caster Sugar
• 60ml Water
• 500ml Single Cream, whipped 
• 100g Store-Bought Meringues

1. Place the lemon rind, juice, sugar and water in a saucepan over high heat. Bring to the boil and cook for five minutes or until thickened. Place in the freezer for five minutes or until slightly chilled.
2. Crush the meringues into four serving glasses and top with half of the lemon syrup. Top with the whipped cream and finish with the remaining syrup.