You’ll Need
1 sheet ready-rolled puff pastry
100g caster sugar
6 tbsp lemon curd
1 tsp cornflour
1 egg, beaten
Finely grated zest of 1 lemon
2 egg whites
To Finish
Icing sugar
Extra lemon zest
Optional But Dangerous
White chocolate sauce
Vanilla ice cream
Method
Preheat the air fryer to 180°C.
Cut the pastry into eight equal rectangles and place a spoonful of lemon curd in the middle of four.
Brush the edges with beaten egg, top with the remaining rectangles and crimp firmly with a fork.
Brush the tops with egg, cut a tiny steam slit in each and air fry for 8-10 minutes until puffed and golden.
Meanwhile, whisk the egg whites to soft peaks, then add the sugar a spoonful at a time until thick and glossy.
Whisk in the cornflour and lemon zest.
Spoon the meringue securely onto the cooked parcels and return them to the fryer at 180°C for 2-3 minutes until lightly toasted.
Rest for 2 minutes before dusting with icing sugar.