Little Lemon Meringues with Clotted Cream and Raspberries

You won’t be able to resist the combination of crisp lemon meringues, rich golden cream and fresh raspberries – perfect for parties as well as family meals. A Rangemaster top tip is to use tiny drops of oil to secure baking parchment to the baking tray and stop it curling up at the ends when in the oven.

Little Lemon Meringues with Clotted Cream and Raspberries


  • 5 egg whites 
  • Pinch of salt 
  • 250g caster sugar 
  • Finely grated zest of 1 unwaxed lemon 
  • 400g clotted cream 
  • Icing sugar to dust 
  • 400g fresh raspberries


  1. Preheat the oven to 110⁰c/225⁰
  2. Take a clean dry bowl and whisk the egg whites and the salt until stiff
  3. Gradually add the sugar, whisking constantly until the mixture is thick and glossy Carefully but thoroughly fold in the grated lemon zest
  4. Using two dessertspoons, put dollops of meringue on a baking sheet a little way apart
  5. Bake for about two hours until crisp but still snowy-white Leave to cool
  6. Just before serving, sandwich together with clotted cream, pile onto a serving platter, dust with icing sugar and scatter liberally with fresh raspberries
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