A show-stopping dessert, mini gluten free lemon meringue cakes.
To make this lovely gluten free lemon meringue sponge cake, follow the recipe for 4 inch gluten-free sponge cakes and allow the cakes to cool on a wire rack.
Make the lemon curd and allow to cool in the refrigerator.
Whip the meringue and set aside.
Using your favorite chocolate mold and your favorite chopped chocolate, melt using a bain marie (glass bowl over a saucepan of simmering water;; not touching the water) allow the chocolate to melt. Add a teaspoon of refined coconut oil organic shortening if using chocolate chips. Pour into your favorite mini chocolate mold and allow to set completely. You can speed this up by storing in the refrigerator. Once set, unmold.
To Assemble: Pour some lemon curd over each sponge cake. Using a piping bag and no piping tip or a round piping tip, pipe out some meringue in the center. For the charring and flattening of the meringue, after piping the meringue onto the lemon curd, heat a cast iron skillet until it begins to smoke. Press the bottom of the the skillet on top of the merino and hold for about 20 seconds until browned. It does not crisp up but remains soft like a marshmallow.
Top each dessert with unmolded chocolate and serve.