3 egg whites
6oz. caster sugar
1/2 tsp. white wine vinegar
1/2 tsp. bicarbonate of soda
1 tsp. cornflour (sieved)
1/2 tsp vanilla extract
Beat the egg whites until stiff, fold in the sugar gradually and add the remaining four ingredients. Spoon the mixture onto a piece of baking parchment on which you've drawn a circle the size of a dinner plate. Bake on a tray in an oven pre-heated to 180C/350F/Gas 4/ Aga baking oven for 5 minutes, then at 110C/225F/Gas 1/4, Aga simmering oven for a further 45 minutes. Leave to cool completely on the tray.
Beat 1/2 pt. double or whipping cream until thick and fold in 1/2 jar of good quality lemon curd. Sprinkle with grated lemon rind if wished, decorate with mint leaves.
Chocolate version: omit the lemon curd and dust the whipped cream with 4-5 oz. dark chocolate, finely grated.