Mini Meringue Nests with Lemon Curd & Cream
Light, crisp mini meringues filled with silky, tangy lemon curd—a simple and elegant spring dessert perfect for entertaining or gifting.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes (plus cooling)
- Yield: 30 mini meringues
Ingredients
For the Meringues:
4 large egg whites, room temperature
1 cup granulated sugar
¼ tsp cream of tartar
½ tsp vanilla extract (optional)
For the Lemon Curd:
4 large egg yolks
½ cup fresh lemon juice
⅔ cup granulated sugar
Pinch of salt
6 tbsp unsalted butter, cut into pieces
Instructions
-
Preheat oven to 225°F (110°C). Line baking sheets with parchment.
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Beat egg whites and cream of tartar until frothy. Slowly add sugar and beat until stiff, glossy peaks form.
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Add vanilla extract, if using.
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Pipe or spoon 1½-inch rounds onto prepared sheets.
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Bake for 75 minutes. Turn off oven and let meringues sit inside for 1 hour.
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For lemon curd: Whisk yolks, lemon juice, sugar, and salt in a saucepan.
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Cook over medium-low, stirring constantly until thickened (8–10 minutes).
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Remove from heat, stir in butter pieces until smooth. Strain and cool.
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Once meringues are cool, fill centers with lemon curd.
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Serve immediately or store unfilled meringues in an airtight container
Notes
Avoid making meringues on humid days.
Use fresh lemon juice for best flavor.
Decorate with zest or crushed pistachios if desired.