Mini Meringues with Lemon Curd for a Light Spring Dessert
Crispy, airy mini meringue shells filled with bright, tangy lemon curd — the perfect gluten-free spring dessert that’s as beautiful as it is delicious.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 3.5 hours
- Yield: 24 mini meringues 1x
Ingredients
For the Meringues:
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3 large egg whites, room temp
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¾ cup granulated sugar
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¼ tsp cream of tartar
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½ tsp vanilla extract (optional)
For the Lemon Curd:
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4 large egg yolks
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½ cup granulated sugar
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¼ cup fresh lemon juice
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1 tsp lemon zest
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4 tbsp unsalted butter, cubed
Instructions
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Preheat oven to 200°F (95°C). Line a baking sheet with parchment.
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Whip egg whites with cream of tartar until foamy. Gradually add sugar; beat to stiff, glossy peaks.
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Pipe or spoon 1½-inch rounds on the baking sheet.
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Bake 1½–2 hours until crisp. Turn off oven and let cool inside.
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Make lemon curd: Whisk yolks, sugar, lemon juice, and zest in a saucepan.
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Cook on low heat, stirring constantly until thickened (7–10 min).
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Stir in butter and strain. Chill for at least 1 hour.
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Assemble by spooning curd into meringue centers. Garnish if desired.
Notes
Store meringues in an airtight container. Assemble just before serving for best texture.