Raspberry and lemon curd Eton mess is wonderful and super indulgent twist on the classic Eton mess recipe. This delicious Eton mess recipe is made with just six ingredients, and we best you already have most in your kitchen! All you'll need is eggs, sugar, lemons, butter, double cream and fresh raspberries. This lovely Eton mess recipe is the perfect indulgent dessert!
We played with the classic by swapping strawberries for raspberries and avoided wasting the yolks from the eggs by making a lemon curd too. Use your left over curd by adding to other desserts such as crêpes, ice cream or fruits tarts or simply spread it on your toast for a zesty start to the morning. Don't be put off by the cooking time of this dessert - it only takes 25 mins plus cooling, so it's definitely not as time consuming as you might think - plus it's worth the effort!
This raspberry Eton mess recipes makes enough for 4 people, but you can easily double up the ingredient quantities if you're feeding more people. Make this mouthwatering dessert any night of the week and for any occasion, we promise your guests will go nuts for it.
Ingredients
- 3 medium eggs, whites and yolks separated
- 275g caster sugar, plus an extra Tsp
- 80ml lemon juice, roughly the juice from 3 lemons
- 100g unsalted butter, cubed
- 600ml double cream
- 300g fresh raspberries
WEIGHT CONVERTER
Method
- Pre-heat the oven to 300F/150C/Electric Fan 130C/Gas Mark 2 and have a baking tray ready with a piece of baking paper.
- Whisk egg whites on a medium high speed in a mixer until soft peaks form. Begin to add in 150g of sugar a dessertspoon at a time, allowing about 30 secs after each addition. Once all the sugar is incorporated, whack the speed up to high and whisk for one minute more until the eggs whites are thick and glossy with firm peaks. Stop it and check to see if there are still any grains of sugar in the eggs by rubbing a bit between your fingers. If there is, beat for another 30 secs.
- Dab each corner of the baking paper and stick it down to the baking tray and then take rounded dessertspoons of the meringue mixture and make two rows of four. Put it in the oven and reduce the heat to 275F/135C/Electric Fan 120C/Gas Mark 1, baking them for an hour. Once the time is up, turn off the oven and leave the meringues in the oven until totally cold or make them later in the day and leave them in the cold oven overnight.
- Start on the lemon curd by combining the yolks, 125g sugar and lemon juice in a small saucepan. Put on a low heat and whisk continuously until the mixture thickens. It should be like custard – a way to tell if it’s ready is to dip a spoon in and draw a line across the back of it. If it stays separated, it’s ready. Take it off the heat and then add in the butter in three parts, whisking in well after each addition. Once it’s done, pour it into a sterilized jar, leave to cool, then pop it in the fridge.
- When you’re close to serving up, add the Tsp of sugar to the cream and then whisk by hand or with an electric hand whisk until thick but still loose. Take about 4-5 Tbsps of the chilled lemon curd (or more if you’d prefer) and gently fold it in. Crumble up your meringues and then fold those into, along with most the raspberries, reserving some. Spoon the mixture into four serving glasses or bowls and then top with the remaining raspberries.
Top Tip for making Raspberry and lemon curd Eton mess
Does cream sound a little too indulgent for you? Replace it instead with Greek yoghurt for a light, refreshing twist.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Espresso Martini chocolate pots
Whizz these Espresso Martini chocolate pots up in 10 minutes for your dinner party – a perfect, lightly boozy dessert...
By Jess Meyer Published
-
White chocolate passion fruit mousse
Easy to make ahead, these deceptively light and low-carb white chocolate passion fruit mousse are a dream...
By Jessica Ransom Published
-
Eton Mess trifle
Layers of sweet berries, jelly, custard, cream, and heaps of mini meringues. Delicious...
By Rose Fooks Published
-
Feta and spinach stuffed chicken
This feta and spinach stuffed chicken is cooked in 25 minutes and only has four steps in the method
By Jessica Ransom Published
-
Sweet potato and courgette fish cakes
These sweet potato and courgette fish cakes take 30 minutes to make and can be served with chips, salad, or steamed veg on the side...
By Rose Fooks Published
-
Chicken and spinach lasagne
This chicken and spinach lasagne is a great new take on the family favourite and it’s easy to prepare during the day to cook come dinner time...
By Jessica Ransom Published
-
Bill's to celebrate Father's Day with free treats for dads
The British restaurant chain will honor dads everywhere on Sunday, June 18th with a complimentary starter, dessert, or drink
By Emma Dooney Published
-
How many Easter eggs are sold in the UK every year?
As the Easter weekend approaches, chocolate lovers up and down the nation want to know how many Easter eggs are sold in the UK every year.
By Emily Stedman Published
-
Iceland is selling a GIANT Cadbury’s Creme Egg dessert just in time for Easter
By Naomi Jamieson Published