1. Put all t he ingredients into a bowl and beat until thick. Shape meringue into a ring on baking parchment. Bake in preheated oven at 120°C/250°F/Gas ½ for 1 hour. Reduce heat to 110°C/225°F/Gas ¼ for a further 30 minutes.
2. Allow to cool. Place on serving dish and fill with whipped cream and fresh fruit of your choice.
3. To make the lemon curd, over a low heat melt the butter, add sugar, juice and rind. Then stir in the well-beaten egg yolks.
4. Stir over a gentle heat until mixture coats the back of a spoon then remove from heat, and pour into a bowl. It will thicken as it cools.
Top Tip: If you have any left over Lemon Curd store in airtight container or jar in the fridge and it will keep for up to three weeks!
Nathan Diamond shares a delicious recipe for Oyster Leek and Potato Soup, one of the Oyster recipes to celebrate the CLIFF Oyster Festival, running throughout the month of September in Cliff at Lyons, Cliff Townhouse and Cliff House Hotel.