Servings: 10

Sugar Free Meringues (see separate recipe) Sugar Free Meringues (see separate recipe)
Sugar Free Lemon Curd (see separate recipe) Sugar Free Lemon Curd (see separate recipe)
300 mls double or whipping cream 300 mls double or whipping cream
2 tsp lemon juice 2 tsp lemon juice
1 lemon grated zest 1 lemon grated zest
50g toasted flaked almonds 50g toasted flaked almonds

Make the lemon curd as directed.
Make the meringues but form into flatter nests for baking. Cooking time will need to be adjusted depending on the size of the nests.
Toast the flaked almonds by frying in a dry frying pan. Move them about to prevent burning. Only takes a minute or so. Transfer to a cold plate.
Mix the lemon curd to loosen a little. If too firm add a little lemon juice and mix again. If too sweet add some zest and mix.
Whip the cream until light and airy - not too firm.
TO ASSEMBLE
Put the meringue nests on their serving plates.
Sprinkle with a little lemon zest
Spoon on some loosened lemon curd and carefully spread
Add a little lemon juice to the whipped cream but be careful not to make it runny.
Put a good spoonful of the lemon cream on top of the curd and spread carefully.
Top with more grated lemon zest and finally the toasted almonds.
Enjoy!

Don't assemble until you are ready to serve. The meringues will go soft and collapse. You can, however, prepare everything ready to assemble in advance.  Don't assemble until you are ready to serve. The meringues will go soft and collapse. You can, however, prepare everything ready to assemble in advance.