Why You’ll Love This Recipe

This dessert is a beautiful combination of textures and flavors. The meringues are light and crispy, with a melt-in-your-mouth quality, while the citrus curd is smooth, tangy, and vibrant. The balance of sweetness from the meringues and tartness from the curd makes every bite an irresistible delight. Plus, the addition of fresh fruit, mint, and a dusting of powdered sugar takes it to the next level of sophistication. It’s a refreshing, light, and indulgent treat that’s sure to impress!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meringues:

4 large egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
A pinch of salt

For the Citrus Curd:

½ cup fresh lemon juice (or other citrus juices like lime or orange)
Zest of 2 lemons
½ cup granulated sugar
3 large egg yolks
¼ cup unsalted butter, cubed
1 tablespoon cornstarch (optional for thicker curd)

Directions

1. Make the Meringues

Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
In a clean, dry bowl, whisk the egg whites with the cream of tartar and a pinch of salt until soft peaks form.
Gradually add the sugar, 1 tablespoon at a time, while whisking continuously. Continue until the meringue becomes glossy and stiff peaks form.
Add the vanilla extract and mix gently.
Spoon or pipe the meringue into small circles on the prepared baking sheet, creating a uniform shape.
Bake the meringues for about 1 hour, until they are dry to the touch and crisp. Turn off the oven and leave the meringues inside to cool completely, with the oven door slightly ajar.

2. Prepare the Citrus Curd

In a medium saucepan, whisk together the lemon juice, zest, sugar, and egg yolks.
Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. If you’d like a thicker curd, you can whisk in the cornstarch at this stage.
Remove the saucepan from the heat and stir in the butter, one cube at a time, until the curd becomes smooth and velvety.

3. Assemble the Meringues

Spoon a generous amount of citrus curd onto each cooled meringue.
Top with fresh fruit, such as berries, and sprinkle with powdered sugar or garnish with fresh mint for extra flavor and visual appeal.
Serve immediately or refrigerate until ready to serve.

Servings and Timing

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour for meringues
Rest Time: 30 minutes for cooling
Total Time: 1 hour 10 minutes

Nutritional Information (Approx. per serving)

Calories: 140 kcal
Fat: 7g
Saturated Fat: 4g
Carbohydrates: 19g
Sugar: 17g
Protein: 1g
Cholesterol: 80mg
Sodium: Not specified

Variations and Substitutions

Dairy-Free Version: For a dairy-free citrus curd, substitute the butter with a plant-based butter like coconut oil or a dairy-free margarine.
Other Fruits: While lemon is classic for this recipe, you can use lime, orange, or a combination of citrus fruits for a different flavor profile.
Thicker Curd: If you like a thicker curd, you can add an extra tablespoon of cornstarch or reduce the curd over low heat until it reaches your desired consistency.

Storage/Reheating

Storage: Store the meringues and citrus curd separately in airtight containers. The meringues will stay crisp at room temperature for up to 3 days, while the citrus curd can be refrigerated for up to 5 days.
Freezing: You can freeze the meringues for up to 1 month. Wrap them tightly in plastic wrap and store in an airtight container. Allow them to thaw at room temperature before serving.
Refrigerating: Once assembled with the curd, these should be served within 1-2 hours, as the meringues may soften over time.

FAQs

Can I use store-bought lemon curd for this recipe?

Yes, store-bought lemon curd can be used as a shortcut, though homemade citrus curd offers a fresher and richer flavor.

How do I prevent the meringues from cracking?

To prevent cracking, make sure to bake the meringues at a low temperature and allow them to cool slowly in the oven with the door slightly ajar.

Can I make these meringues ahead of time?

Yes, the meringues can be made ahead of time and stored in an airtight container. Just add the citrus curd and garnish right before serving.

What if I don’t have a piping bag to shape the meringues?

If you don’t have a piping bag, simply spoon the meringue onto the baking sheet in small circles, ensuring they are of even size.

Conclusion

These Meringues with Citrus Curd are a refreshing and light dessert that’s perfect for spring and summer. With the crisp, airy meringues topped with creamy, tangy citrus curd, fresh fruit, and a dusting of powdered sugar, this dessert offers a sophisticated and flavorful finish to any meal. Easy to make and elegant in presentation, it’s sure to impress at any gathering or simply as a sweet treat to enjoy.

Meringues with Citrus Curd

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Meringues with Citrus Curd feature crispy, airy meringues topped with tangy, smooth citrus curd, and garnished with fresh fruit and mint for a refreshing and light springtime dessert.

Author: Amy
Prep Time: 20 minutes
Cook Time: 1 hour for meringues
Total Time: 1 hour 10 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Instructions

Preheat the oven to 200°F (93°C) and line a baking sheet with parchment paper.
In a clean, dry bowl, whisk the egg whites with cream of tartar and a pinch of salt until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, whisking continuously, until the meringue becomes glossy and stiff peaks form. Add vanilla extract and mix gently.
Spoon or pipe the meringue into small circles on the prepared baking sheet. Bake for about 1 hour, until dry and crisp. Leave in the oven to cool with the door slightly ajar.
For the citrus curd: In a medium saucepan, whisk together lemon juice, zest, sugar, and egg yolks. Cook over medium heat, stirring constantly, until thickened, about 5-7 minutes. Stir in butter, one cube at a time, until smooth. If you prefer a thicker curd, whisk in cornstarch.
Assemble the meringues: Spoon a generous amount of citrus curd onto each cooled meringue. Top with fresh fruit, mint, and a dusting of powdered sugar. Serve immediately or refrigerate until ready to serve.