INGREDIENTS: - 2 eggwhites - 1/2 cup caster sugar - 1 cup frozen raspberries, thawed - gluten-free icing sugar mixture, to serve LEMON CURD: - 2 egg yolks - 2 eggs - 2/3 cup caster sugar - 2 teaspoons finely grated lemon rind - 1/2 cup lemon juice - 100g butter, chopped INSTRUCTIONS: Preheat oven to 140'/120'c fan forced. Line 2 large baking trays with baking paper. Mark eight 6.5cm circles on each piece of baking paper. Using an electric mixer, beat egg whites until stiff peaks form. Add sugar, 1 teaspoon at a time, beating until dissolved. Spoon mixture into a piping bag fitted with a 2cm nozzle. Starting from the centre, pipe a 6.5cm spiral in each marked circle. Bake for 15 minutes or until firm. Turn off oven. Cool in oven with door ajar. Make lemon curd - Place egg yolks, eggs, sugar, lemon rind and lemon juice in a heavy-based saucepan. Whisk to combine. Add butte. Place over medium heat. Cook, whisking, for 7 - 8 minutes or until butter is melted and mixture coats the back of the spoon. Remove from heat. Stand for 5 minutes. Pour into bowl. Cover surface with plastic wrap. Set aside to cool. Place one meringue disc onto each plate. Top each with 1 tablespoon lemon curd followed by remaining meringue disc. Dollop 1 tablespoon remaining lemon curd on each. Top with raspberries.Serve. (Source: Australia's Super Food Ideas October 2010)
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