Pre-heat the oven to 120.c

To make the meringue place the egg whites in a large clean bowl or in the bowl of you kitchen food mixer. Whisk with a hand help electric whisk or switch the machine on and beat until the whites hold soft peaks.

Add the sugar, 1 large spoonful at a time until it is all incorporated. Continue to whisk for 6 – 8 minutes until the meringue is thick, pale smooth and glossy.

Lightly grease a sheet of baking parchment and lay over a large flat baking tray at least 30cm x 30cm in size.

Spoon the meringue onto the tray.  Try to make a large round with slightly peaked edges. It doesn’t have to be perfect.

Bake for 25 – 30 minutes at 120.c then turn the oven down to 90.c and cook for a further 2 hours.

Remove and allow to cool. If your not using the meringue straight away, store in an airtight container.

 

To make the lemon curd,

 

Put the lemon zest and juice, butter and sugar into a heatproof bowl set over a pan of simmering water. Slowly whisk until the butter has melted and the mixture is smooth. Pour in the eggs and whisk every few moments until thick and creamy; this will take about 8 - 10 minutes.  

As soon as it has thickened, pour the lemon curd through a sieve into a clean bowl, you may have to encourage the curd through, as it will now be quite thick. Leave to cool completely before refrigerating.

 

To serve

 

Whisk the double cream until thick and pillowy. Spoon the cream over the meringue base spreading it roughly out towards the edges. Generously top the cream with the chilled lemon curd, swirling it out and over, then sprinkle

with the hazel nuts. These add a lovely toasted texture.

Finish the meringue with freshly picked primrose flowers (if they are in season) and a little scattering of citrusy sorrel. Serve straight away.

Any remaining lemon curd will keep well in the fridge for at least a week.