Crystallised Sicilian lemons, wild primroses and baby mint leaves from the garden. For the meringue base I followed Nigella's recipe to the letter, leaving it to cool in the oven with the door open after cooking. It didn't crack too much, just enough to add character I thought. The lemon curd came from a posh jar, the best I could find. To the whipped double cream I added crème fraîche and a smidge of mascarpone for silkiness. Finished it off with chopped roasted pistachios. Loved it.
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