• Lemon Meringue Crepes


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


    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.