Lemon Meringue Noodles

I feel sorry for Noodz. Sometimes I just feel that Rice gets all the glory. Don’t get me wrong, I love them both as children, but rice just gets control of the dressing up box. Rice Pudding, Kheer, Risotto…. Rice gets the cool clothes sometimes.

So today Noodz get the glory. Adorned as you’ve never seen, with all the sweet lemon freshness of a summer party dress.

I’m not one to conform so noodles can be anything in my mind. Inspired by Falooda I’ve taken a sweet twist with these lemon meringue noodles. Bathed in a fresh scented anglaise and topped with crisp meringue kisses. What’s not to love?


2 Servings Cooked Noodles of your choice, rinsed in cold water

4 Egg Yolks

300g Whole Milk

50g Sugar

1 Lemon, zest pared

1 tsp lemon extract

2 tbsp Lemon Curd

Mini Meringue Pieces to serve


1. Start well before you want to serve to allow the anglaise to chill.

2. Add the milk, lemon zest and lemon extract to a small pan. Bring to steaming point, remove from the heat and allow to infuse for 10 minutes.

3. Add the yolks and sugar to a heatproof bowl and whisk to combine (don’t do this too early as the sugar will break down the yolk proteins)

4. Rewarm the milk to steaming point and pour 1/3 over the yolks whilst whisking to temper them.

5. Once homogenous pour this into the remaining 2/3 hot milk in the pan and reduce the heat to the lowest setting.

6. Switch to a wooden spoon and cook, stirring constantly into the edges of the pan until the mixture thickens enough to coat the back of a spoon. Don’t be tempted to increase the heat or you will end up with scrambled egg.

7. Strain into a jug and cover the surface with cling film. Refrigerate for 3-4 hours or until cold.

8. Arrange the cooked noodles in serving bowls, pour over the anglaise and dot with bobs of lemon curd and meringue pieces. Serve cold in a party dress.