LEMON & WALNUT MERINGUE CAKE

Ingredients
The Meringue :
4 egg whites
250g caster sugar
75g chopped walnuts

Lemon Curd:
75g caster sugar
1 lemon rind & juice
4 egg yolks
50g butter

Method
Whip the egg whites & caster sugar together until stiff then fold in the chopped walnuts.
Divide between two 9inch tins and bake on Gas Mark 4/350F/180C for 40 mins.
Make the Lemon Curd in a Bain Marie.
Whip together lemon curd and 250ml double cream and use to sandwich meringue together and use as a topping.