Mini Meringues with Lemon Curd: 4 Light, Zesty Layers
Mini Meringues with Lemon Curd are crisp, airy meringue nests filled with smooth, tangy homemade lemon curd.
Ingredients
Meringues:
4 large egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Lemon Curd:
3 egg yolks
1/2 cup granulated sugar
1/3 cup fresh lemon juice
1 tablespoon lemon zest
4 tablespoons unsalted butter
Instructions
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Preheat oven to 225°F and line baking sheets.
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Whip egg whites with cream of tartar to soft peaks.
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Gradually add sugar and beat to stiff peaks.
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Pipe small nests onto baking sheets.
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Bake 60 to 75 minutes and cool in oven.
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Cook lemon curd ingredients until thickened.
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Stir in butter, strain, and chill.
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Fill cooled meringues with lemon curd before serving.
Notes
Add sugar slowly for stable meringue. Fill just before serving to keep shells crisp.