Lemon meringue

Serves 8

4 fresh egg whites
250g caster sugar
1 vanilla pod, scraped
50ml hot water
10ml white wine vinegar
10g cornflour
Zest of 1 lemon

Pre-heat the oven to 100ºC. You will need to lightly spray oven trays with oil and brush with water. You will also need small metal rings. 

Whisk the egg whites, sugar, vanilla and corn flour with a mixer until soft peaks are achieved. This can also be done using a hand whisk. Bring the water and vinegar to the boil and slowly add to the egg white mixture, continue to whisk. Add the lemon zest and mix until stiff peaks are formed. Take the prepared oven trays and with a piping bag, pipe ¾ of the way up a metal ring that has been dipped in hot water for each meringue. Bake for 1-1½ hours, then turn the oven off and leave in the oven for another 20 minutes. Remove and cool on wire racks.

Serve with lemon curd ice cream, lemon curd and candied lemon.