Quick & Traditional Lemon Curd Meringues
If you're a fan of tangy lemon desserts, you'll love my Lemon Curd Meringue Nests. 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, making for a beautiful dessert that's sure to impress.
Ingredients
The Meringue:
- 3 egg whites
- 1 tablespoon corn starch
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
The Lemon Curd:
- 5 egg yolks
- 2 cups granulated sugar
- ¼ cup cornstarch
- ¾ cup fresh lemon juice
- 2 tablespoons lemon zest
- 3 tablespoons unsalted butter
- 1 teaspoon pink Himalayan salt
Instructions
The Meringues
- Preheat the oven to 225 degrees and line two large baking sheets with parchment paper.
- Whisk the egg whites in a clean bowl using an electric mixer until frothy, about 1 minute.
- Gradually add the sugar until stiff peaks form, about 10 minutes.
- Use a spatula to hand fold in the vanilla extract and lemon juice.
- Then, add the cornstarch and fold in until well mixed.
- Fill a piping bag fitted with a tip of your choice with the meringue.
- Pipe the meringue into nest shapes on the parchment-lined baking sheets.
- Bake in the oven for 75 minutes. Then, turn the oven off and leave the meringues in the oven for at least another hour (you can even leave them overnight in the turned off oven).
The Lemon Curd
- In a medium-sized saucepan, whisk together 5 egg yolks, 2 cups granulated sugar, ¼ cup cornstarch, ¾ cup fresh lemon juice, 2 tablespoons lemon zest, 3 tablespoons unsalted butter, and 1 teaspoon salt.
- Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
- Remove the mixture from heat and strain it through a fine-mesh sieve into a clean bowl.
- Spoon the lemon curd into the center of each meringue nest.
Tried this recipe?Let us know how it was!