Step 6: (almost there) making the meringue
MORE sugar 300g and a little of the sticky brown sugar for good measure
the mould with shortbread coverd in lemon curd (from part 5)
Whisk the egg whites until stiff
Add half the sugar (150g) and whisk again
Fold in the remaining sugar (and the sticky brown sugar) with a metal spoon
Gently spread the egg whites across the lemon curd using the metal spoon
Insert the mould into the oven for about 10 minutes, until the meringue is golden, crispy on the outside soft and fluffy on the inside. and the uncooked shortbread base will have melded seamlessly into the curd.