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Mini Meringues With Lemon Curd

Crisp mini meringues filled with vibrant lemon curd on a slate board.
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These elegant mini meringues feature a crisp shell and chewy center, filled with a tangy homemade lemon curd. They are a surprisingly simple yet impressive dessert, perfect for turning any day into a celebration. The key is the slow addition of sugar for a glossy, stable meringue.

Ingredients

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  • For the Mini Meringues:
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • For the Lemon Curd:
  • 3 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup fresh lemon juice (about 2-3 lemons)
  • 1 tablespoon finely grated lemon zest
  • 6 tablespoons (85g) unsalted butter, cut into small pieces
  • A tiny pinch of salt

Instructions

  1. Preheat oven to 200°F (95°C). Position racks in upper and lower thirds. Line two baking sheets with parchment paper.
  2. Make the meringue: In a clean stand mixer bowl with whisk attachment, beat room-temperature egg whites and cream of tartar on medium speed until soft peaks form, about 2-3 minutes.
  3. With mixer on medium speed, add the sugar one tablespoon at a time, letting each incorporate fully. This takes 3-4 minutes total.
  4. Increase speed to high and whip until meringue is thick, glossy, and holds stiff peaks. Beat in vanilla.
  5. Transfer meringue to a piping bag with a round or star tip. Pipe 1-inch mounds onto prepared sheets.
  6. Bake for 1 hour 30 minutes. Turn oven off and leave meringues inside with door closed for 1 more hour to cool and dry.
  7. Make the lemon curd: While meringues bake, whisk egg yolks, sugar, lemon juice, zest, and salt in a heatproof bowl.
  8. Place bowl over a saucepan of gently simmering water (double boiler). Cook, whisking constantly, until mixture thickens and coats a spoon, 8-10 minutes.
  9. Remove from heat. Whisk in butter pieces one at a time until smooth. Press plastic wrap directly on surface and chill at least 30 minutes.
  10. Assemble just before serving: Dollop or pipe chilled lemon curd onto the flat bottom of each meringue. Serve immediately.

Notes

Ensure egg whites are room temperature for best volume. Add sugar slowly for glossy meringue. Do not open oven during baking. Assemble just before serving to keep meringues crisp. Store unfilled meringues airtight at room temp for up to 2 weeks; curd refrigerated for up to 2 weeks.

Nutrition

Find it online: https://www.homestyletable.com/mini-meringues-with-lemon-curd/