• Lemon Meringue Crepes

    ingredients

    10 Van Dyck Sweet Crepes 500g Barker’s Lemon Curd 200g drained, canned pears, chopped 3 egg whites 150g Sugar
    Lemon Meringue Crepes

    method

    Spray 10 ramekins with a little oil. Place a Van Dyck sweet crêpe in each ramekin. Mix the Barker’s lemon curd and pears together and place in the crepe. Beat the eggs whites together until fluffy, fold in the sugar gradually until all the 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.