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Floating lemon clouds with lemon curd custard

Floating lemon clouds with lemon curd custard

Recipe by Owen Isaacs, Executive Head Chef, The Grand Hotel, Torquay, Devon


For the lemon custard

  • 5 egg yolks
  • 450ml milk
  • 50g caster sugar
  • 1 tbsp cornflour
  • ½ tsp vanilla essence
  • 2 tbsp lemon juice
  • Half a lemon rind, grated
  • 4 tbsp fromage frais

For the lemon clouds

  • 2 egg whites
  • 4 tbsp caster sugar

For serving

  • Beeden & Beeden’s Lemon Curd
  • Handful of fresh strawberries
  • 4 strips of candied lemon peel
  • 4 sprigs of mint


To make the lemon custard

  1. Put the egg yolks, milk, caster sugar and cornflour into a saucepan and heat gently, stirring constantly until the custard has thickened. Remove from the heat.
  2. Stir in the vanilla essence, lemon juice and rind, and leave to cool.
  3. Once cool, stir in the fromage frais until well blended, then refrigerate.

To make and poach the lemon clouds

  1. Whisk the egg whites until they become soft peaks, then gradually add in the caster sugar, and continue whisking until stiff.
  2. Bring some water to a gentle simmer in a frying pan.
  3. Using a tablespoon, mould the meringue into oval cloud shapes, and poach gently for five minutes, turning once, until set.
  4. Remove the meringues with a slotted spoon, drain on some kitchen paper, and put aside.

To serve

  1. Swirl the custard on a plate in a wavy pattern, float the clouds on top, and encircle with the lemon curd.
  2. Top with fresh strawberries, and garnish with a candied lemon peel and mint sprigs.

Chef’s tip: Leave plenty of room between the ‘clouds’ in the frying pan when poaching, as they swell considerably.

Recipe by Owen Isaacs

Executive Head Chef

The Grand Hotel

 Owen Isaacs, Executive Head Chef, The Grand Hotel, Torquay, Devon

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