Mark Greenaway Recipe: Strawberries, Lemon Curd Cream

Invergowrie Strawberries 'with Lemon Curd Cream and Broken Meringue. Picture: Paul Johnston
Invergowrie Strawberries 'with Lemon Curd Cream and Broken Meringue. Picture: Paul Johnston
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A few weeks ago I shared a simple strawberry recipe and the response was amazing.

It seems that us Scots are extremely proud of our summer berries, and so we should be, the flavour and quality is second to none. At the beginning of each month throughout the Year of Food and Drink in Scotland a #scotfood hour is taking place on Twitter focusing on a different theme. July’s theme was summer berries and there was plenty of lively chat. Again the love and pride for our strawberries shone through, so much so that I decided to share one further strawberry recipe before the season is out!

This week’s recipe comprises a few elements. As with so many of my dishes, you don’t need to prepare every element, you can pick and choose and even make some additions of your own. Get creative and come up with your own dessert. Please tweet me photos of your version @markgreenaway and keep an eye out for next month’s #scotfood chat on August 3 when Scotland’s delicious dairy will take centre stage.

Invergowrie Strawberries with Lemon Curd Cream and Broken Meringue


Serves 4

For the strawberry gel

200g strawberries

100g caster sugar

For the lemon curd

3 lemons, juice and zest

185g caster sugar

3 eggs

3 egg yolks

140g butter, diced

For the lemon curd cream

200ml gently whipped double cream

200g lemon curd

For the broken meringue

75g egg whites (room temperature)

140g caster sugar

To serve

½ punnet strawberries, quartered


For the strawberry puree

Purée the strawberries and pass them through a fine sieve.

In a non-stick pan make a light dry caramel with the sugar.

Deglaze the pan with strawberry purée over a gentle heat until the sugar has dissolved.

Pass the mixture through a fine sieve.

For the lemon curd

Place the lemon zest, juice, sugar, eggs and egg yolks in a bowl over a pan of gently simmering water.

Gently whisk to 82C or until thickened and the eggs have cooked.

Remove from the heat and allow to cool.

Place the mixture in a blender. While the blender is running, add the cubes of butter one at a time until all of the butter is fully incorporated.

Store in the fridge until ready to use.

For the lemon curd cream

Fold the cream and the lemon curd together.

Store in fridge until ready to serve.

For the broken meringue

Whisk the egg whites on medium speed until soft peaks are achieved.

Slowly add the sugar in a steady stream until fully incorporated and stiff peaks are achieved.

Spread the mixture thinly on silicon paper.

Dry out in an oven on its lowest setting overnight.

Once dry, break into shards and store in an airtight container.

To serve

Spread a little lemon curd on each plate with a pastry comb. Scatter around strawberries and broken meringue.

Dot around the strawberry gel and lemon curd cream.

At the restaurant we serve this dish with dehydrated white chocolate mousse and lemon balm.