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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.

Ingredients

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)

Instructions

  1. Preheat the oven to 200°F (93°C) and line a baking sheet with parchment paper.
  2. In a clean, dry bowl, whisk the egg whites with cream of tartar and a pinch of salt until soft peaks form.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

For a dairy-free curd, substitute the butter with a plant-based option like coconut oil or dairy-free margarine.

For a thicker curd, add more cornstarch or reduce the curd over low heat until the desired consistency is reached.

Store meringues and curd separately to maintain the meringues’ crispness.

Nutrition

Find it online: https://chocolatecoveredamy.com/meringues-with-citrus-curd/