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Use the remaining lemon filling as a spread for low-fat crêpes, then top with seasonal sliced fresh fruit.
1. Put the lemon filling, egg and water in a small saucepan. Whisk to combine. Cook, stirring, over a medium heat until the mixture thickens and comes to a simmer. Simmer, for 1 minute. Transfer to a small bowl and cover with plastic wrap. Set aside for 15 minutes to cool.2. Put the pavlova nests on plates. Spoon 1 tablespoon of the lemon filling into each meringue, saving the remaining lemon filling for another use (see Cook’s tip). Top each with strawberries slices to serve.
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