By Tessa Kiros
This is for the lemon meringue cake, opposite, (because it gives you something perfect to make with your egg whites) but you can also just make this on its own and serve it with a bowl of cherries or raspberries. If you won’t be making the meringue layers, then freeze your egg whites until you need them to make pavlova.
Bring a pan half-full of water to the boil and then lower the heat to the absolute minimum. Put the egg yolks and sugar in a wide glass or stainless steel bowl and whisk until they are thick and creamy. Sit the bowl on top of the pan of water, add the butter and let it melt. Whisk until it starts to get thicker and creamier, then add the lemon zest and juice and carry on whisking until it thick