Quick & Traditional Lemon Curd Meringues

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If you're a fan of tangy lemon desserts, you'll love my Lemon Curd Meringues. These adorable dessert items are perfect for any occasion, from dinner parties to afternoon tea. The Swiss meringue pavlova nests create the perfect base for the zesty lemon filling. This is a beautiful dessert that's sure to impress.

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Unlike traditional lemon meringue pie bites, these nests with lemon curd have a lighter, airier texture, thanks to the pavlova base. The classic dessert gets a refreshing twist with fresh lemon juice, lemon zest. Plus, a homemade lemon curd perfectly balances sweet and sour flavors. It's the perfect way to enjoy the bright, citrusy taste of lemons.

While you can certainly use store-bought lemon curd, making your own is relatively easy. My classic lemon curd uses simple ingredients like eggs and sugar to create a smooth and velvety lemon base. So why not try your hand at making these lemon curd meringue nests for your next gathering? They're sure to be a hit!

Looking for more gluten free recipes? Check out How to Make the BEST Oven Dried Orange Slices, Easy No-Knead Gluten Free Bread, and No Bake Chocolate Pomegranate Bites.

Why You'll Love These Meringues

You'll love these Lemon Curd Meringue Nests for their perfect balance of sweet and sour flavors. The chewy center of the Swiss meringue pavlova nests pairs perfectly with the marshmallowy center. It is the perfect base for the zesty lemon filling.

While shop-bought lemon curd is an option, making your own classic lemon curd adds an extra layer of flavor to these meringues. The homemade lemon base is made using eggs, sugar, and a pinch of salt, combined with fresh lemon juice and zest for a tangy and delicious filling.

If you're a fan of Lemon Meringue Pie, you'll love these lemon meringue pie bites. They're the perfect bite-sized dessert for any occasion, from dinner parties to afternoon tea.

Looking for more gluten free recipes?

Key Ingredients

• Lemon Juice: The fresh lemon juice is an essential ingredient for the lemon filling. It adds the tangy and zesty flavor that makes these Lemon Curd Meringue Nests so delicious.

• Egg Whites: The egg whites are used to create the chewy center of the Swiss meringue pavlova nests. They are whipped to stiff peaks with sugar to create the perfect texture.

• Cornstarch: The cornstarch is added to the meringue mixture to help stabilize it. It creates a marshmallowy center that complements the lemon filling.

• Sugar: Sugar is a key ingredient for both the meringue and lemon filling. It's used to sweeten the meringue and create stiff peaks, and is combined with eggs, lemon juice, and zest to make the tart and sweet lemon filling.

• Butter: The butter is added to the Classic Lemon Curd, creating a smooth and velvety texture that complements the chewy and marshmallowy texture of the meringue.

• Pinch of Salt: A pinch of salt is added to both the meringue and the Classic Lemon Curd to balance out the sweetness and enhance the flavor of the lemon.

Whether you're using shop-bought lemon curd or making your own Classic Lemon Curd, these key ingredients are essential for creating the perfect Lemon Curd Meringue Nests.

Step-by-Step Instructions

Making the Homemade Lemon Curd:

In a medium saucepan, whisk together egg yolks, sugar, cornstarch, lemon juice, lemon zest, butter, and a pinch of salt.
Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
Remove from heat, strain through a fine-mesh sieve into a medium bowl.
Chill for at least 1 hour, until it reaches a cream consistency.

Making the Meringue Nests:

Preheat the oven to 225°F and line a baking sheet with baking parchment.
In a mixer bowl, whisk egg whites on medium speed until foamy, for 3-4 minutes.
Gradually add sugar and increase speed to medium until soft peaks form, for 5-10 minutes.
Hand fold in vanilla extract and lemon juice with a rubber spatula, followed by cornstarch.
Fill a piping bag fitted with a tip of your choice with the meringue mixture.
Pipe the mixture onto the prepared baking sheet to form small fat circles with a well in the middle, about 3-5 cm in diameter.
Bake the meringue nests for 75 minutes, then turn the oven off and let them cool in the oven for at least another hour.

Assembling the Lemon Curd Meringue Nests:

Spoon the lemon curd into the center of each meringue nest.
Serve immediately, or chill in the fridge until ready to serve.

Expert Tips

• Use non-stick baking trays or line regular baking trays with parchment paper.

• When making the lemon base, be sure to stir constantly to prevent burning.

• Clean your whisk and mixer bowl with a wooden spoon before making the egg mixture.

• Store-bought lemon curd instead of making Classic Lemon Curd can be an easy hack.

• When whisking the egg whites for the white mixture, make sure the bowl and whisk are completely clean and free of any grease.

• Be sure to pipe the meringue mixture into nests with a well in the center using a piping bag fitted with a tip.

• Use a baking tray with parchment paper to easily transfer the meringue nests into the oven.

Meringue Troubleshooting

• If the meringue mixture is not reaching stiff peaks, make sure the egg whites are at room temperature and that the sugar is gradually added.

• If the egg yolks get into the egg whites, the mixture will not reach stiff peaks. Be sure to separate the eggs carefully.

• Overmixing can cause the meringue to become grainy and lose its structure.

• If the meringue mixture is too runny, try increasing the speed of the mixer or adding a small amount of sugar to help stabilize it.

Recipe Variations

• For a softer topping, try whipping heavy cream with a teaspoon of vanilla extract and powdered sugar until soft peaks form.

• Add fresh fruit on top of the Lemon Curd Meringue Nests for a burst of flavor.

• To make a chocolate pavlova recipe, simply add cocoa powder to the meringue mixture before piping.

• Try making a Berry Pavlova by topping the nests with fresh berries and a dollop of whipped sour cream.

• Scrape a vanilla bean and add it to the meringue mixture before baking.

What to Do with Extra Lemon Curd

Spread it on toast or scones for a quick and delicious breakfast or snack.
Use it as a filling for cakes, cupcakes, or macarons.
Swirl it into yogurt or oatmeal for a tangy and sweet breakfast.
Use it as a topping for ice cream or pancakes.
Add it to a fruit salad for an extra burst of flavor.
Fill a pastry or pie crust with the lemon curd and bake for a quick and easy dessert.
Mix it with cream cheese for a tangy and creamy spread.
Use it as a glaze for grilled chicken or fish for a sweet and savory meal.
Mix it with whipped cream and use it as a dip for fresh fruit.
Freeze it into popsicles for a refreshing summer treat.

Does lemon juice stabilize meringue?

Yes, lemon juice can help stabilize meringue. Lemon juice is acidic, and adding it to egg whites can help denature the proteins in the egg whites, allowing them to form stronger bonds and resulting in a more stable meringue. This is especially helpful when making Swiss or Italian meringue, which require a more stable foam than French meringue. Additionally, the acid in the lemon juice can also help to brighten the flavor of the meringue, giving it a tangy and refreshing taste.

Storage Instructions

To store Lemon Curd Meringue Nests, place them in an air-tight container and refrigerate for up to 2-3 days. The meringue can become soft and sticky if stored in a humid environment, so be sure to keep them in an air-tight container. The lemon curd can also cause the meringue to become soggy over time, so it's best to assemble the nests just before serving. If you need to make them ahead of time, store the meringue nests and lemon curd separately and assemble them just before serving.

FAQ

Why did my lemon meringue curdle

Lemon meringue can curdle if the lemon filling is overheated or not cooked enough, causing the eggs to curdle and separate from the lemon juice. To prevent curdling, make sure to cook the lemon filling over medium heat and stir constantly until it thickens and comes to a boil. Remove from heat as soon as it reaches a boil, and strain it through a fine-mesh sieve to remove any lumps or cooked egg.

What does lemon meringue taste like?

Lemon meringue has a tart and sweet taste, with the tangy flavor of the lemon filling complementing the sweet and fluffy meringue. The texture is light and airy, with a chewy and marshmallow-like center.

What is the perfect meringue secret?

The perfect meringue secret is to use room-temperature egg whites and a clean, grease-free mixing bowl and whisk. Gradually add sugar to the egg whites while whisking on medium speed, and continue whisking until stiff peaks form. Adding a pinch of salt and a teaspoon of vinegar or lemon juice can also help to stabilize the meringue and prevent it from collapsing.