Lemon Meringue Crepe

Ingredients

10 Van Dyck sweet crepes
500g Barker’s Lemon Curd
200g drained, canned pears, chopped
3 egg whites
150g sugar

Method:

Spray 10 ramekins with a little canola oil.

Place a Van Dyck sweet crepe in each ramekin.

Mix the Barker’s Lemon Curd and pears together and place in the crepe.

Beat the egg whites together until fluffy, fold in the sugar gradually until all sugar has dissolved.

Pile on top of the lemon curd.

Bake in oven pre-heated to 230°C for 5 to 7 minutes until golden.

Serve immediately.

Serves 10

Lemon Meringue Crepe

Lemon Meringue Crepe

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