Mini Meringue Desserts with Lemon Curd & Berries
These mini meringues with lemon curd are crisp on the outside, chewy inside, and filled with a tangy citrus curd. A light, elegant spring dessert.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 25 minutes
- Yield: 20–24 mini meringues 1x
Ingredients
For the meringues:
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3 large egg whites (room temperature)
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¾ cup caster sugar
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¼ tsp cream of tartar or ½ tsp white vinegar
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½ tsp vanilla extract (optional)
For the lemon curd:
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4 egg yolks
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½ cup granulated sugar
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½ cup fresh lemon juice (about 3–4 lemons)
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1 tbsp lemon zest
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4 tbsp unsalted butter, cut into cubes
Instructions
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Preheat oven to 200°F (90°C) and line a baking sheet with parchment paper.
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Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
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Add cream of tartar and vanilla extract. Mix until combined.
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Pipe or spoon meringue nests onto the baking sheet. Press centers to form wells.
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Bake 1.5 to 2 hours until dry. Turn off oven and cool inside with door ajar.
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For the curd, whisk yolks, sugar, juice, and zest in a bowl over simmering water. Stir constantly until thickened (8–10 minutes).
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Remove from heat and stir in butter until smooth. Chill before using.
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Fill meringue nests with lemon curd and serve immediately or chill briefly.
Notes
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Store unfilled meringues in an airtight container for 2–3 days.
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Fill just before serving to maintain texture.
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Garnish with mint leaves or zest curls for a decorative touch.