Mini Lemon Curd Meringues with Fresh Berries
Light and crisp mini meringues topped with zesty lemon curd — a bright, elegant dessert perfect for spring gatherings or afternoon tea.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 30 mini meringues
Ingredients
For the meringues:
4 egg whites, room temp
1 cup granulated sugar
1/4 tsp cream of tartar
1/2 tsp vanilla extract
Pinch of salt
For the lemon curd:
1/2 cup lemon juice
2 tsp lemon zest
1/2 cup granulated sugar
3 egg yolks
4 tbsp unsalted butter
Instructions
-
Preheat oven to 200°F. Line baking sheets with parchment.
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Beat egg whites until foamy. Add cream of tartar.
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Gradually beat in sugar until stiff peaks form.
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Add vanilla. Pipe small meringues onto sheet.
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Bake 1.5–2 hours. Cool in oven.
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For curd, whisk juice, zest, sugar, yolks, and butter. Cook over medium heat until thick. Chill.
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Spoon curd onto cooled meringues. Garnish if desired.
Notes
Store meringues and curd separately. Assemble just before serving. Avoid making on humid days.