These Meringues with Citrus Curd are the perfect spring dessert. They’re the perfect make ahead dessert, topped with fresh fruit, mint and a sprinkling of powdered sugar. Mini meringues with lemon curd are a light, airy, and zesty dessert that perfectly balances sweetness with tartness. This elegant treat is ideal for tea parties, festive gatherings, or simply as a delightful way to end a meal. Below, we provide a comprehensive guide to creating flawless mini meringues paired with a luscious lemon curd.
Crafting the Lemon Curd
1. Combine Ingredients
In a medium-sized, heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest.
2.Cook Over a Double Boiler
Place the bowl over a saucepan of simmering water (ensuring the bowl does not touch the water). Stir constantly with a heatproof spatula until the mixture thickens, about 10 minutes. The curd should coat the back of the spatula.
3.Incorporate Butter
Remove the bowl from heat and gradually whisk in the chilled butter, one piece at a time, until smooth and creamy.
4.Strain and Chill
Pass the curd through a fine-mesh sieve to remove any lumps. Transfer to a clean container, cover with plastic wrap (pressing it directly onto the surface of the curd), and refrigerate until set.
Assembling the Mini Meringues with Lemon Curd
1. Prepare the Meringues for Filling
If desired, gently hollow out the base of each meringue using a small spoon or knife to create a cavity for the curd.
2. Fill with Lemon Curd
Using a piping bag or small spoon, fill each meringue with a dollop of lemon curd. The vibrant yellow curd adds a stunning visual contrast to the crisp white meringues.
3. Optional Garnishes
Enhance your presentation with a sprinkle of powdered sugar, a zest of lemon curls, or a few edible flowers for a sophisticated touch.
Storage and Serving Tips
Storage
Store assembled meringues in an airtight container in the refrigerator for up to 3 days. If storing separately, meringues can last up to 2 weeks at room temperature in a dry, airtight container, while the lemon curd will keep for a week in the refrigerator.
Serving:
Serve these mini meringues chilled for a refreshing and delicate dessert.
Why This Recipe Excels
This recipe excels due to its attention to detail in creating the perfect balance of textures and flavors. The meringues are crisp yet tender, while the lemon curd provides a creamy, tangy counterpoint to their sweetness. The result is a dessert that is as visually appealing as it is delicious.
MINI MERINGUES WITH LEMON CURD
- 4 large egg whites
- Pinch kosher salt
- 2 teaspoons cornstarch
- 1 1/4 cups white granulated sugar.
- 1 teaspoon white wine or red wine vinegar
- 1/4 teaspoon pure vanilla extract
Ginger-y Citrus Curd:
- 3/4 cup citrus juice, I used a combination of oranges and meyer lemons
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup white granulated sugar
- 2 large egg yolks
- 2 large eggs
- 1/4 teaspoon salt
- 1 inch knob ginger, finely grated
For Assembly:
- 1/2 pint of berries, I used a combination of blackberries and blueberries
- 12 to 14 sprigs of mint
- 1 tablespoon powdered sugar
- Preheat your oven to 200 degrees F. Line two baking sheets with parchment paper and set them aside.
- To the bowl of your stand-up mixer (or you could use a bowl with a hand electric mixer), with the whisk attachment, add the egg whites, salt and corn starch. When the egg whites are foamy, with the mixer still running, pour in the sugar. Beat for an additional 2 to 3 minutes on high, until very stiff peaks form. Pour in the vinegar and vanilla extract and beat one last time until mixed.
- To the baking sheet, spoon out big dollops of meringue and using the back of a spoon, create little cavities. Repeat until you’ve worked through all of the meringue. I got about 12 meringues. You can make them as big or as large as you like.
- Bake for 2 hours, or until the meringues are dry and crisp. Turn off the heat and allow the meringues to come to room temperature.
To Make the Gingery Citrus Curd:
- To a small saucepan, placed over medium heat, simmer the citrus juice until it reduces by half (to about 1/3 cup), about 3-5 minutes. Set aside to cool slightly.
- In the stainless-steel bowl (note: you’ll use this bowl as a makeshift double-boiler later) of your stand-up mixer, add the softened butter and sugar and beat until light and fluffy, about 2 minutes.
- Add the egg yolks, beat the mixture together, and then add the eggs, beating again until they’re well incorporated. Stir in the salt, and then in a few batches, add the citrus juice and ginger. The mixture will look curdled and you might scratch your head and wonder if it’s right, it will be!
- Rinse out the small saucepan you used earlier, and fill it with a few inches of water. Bring the water to a simmer and place your stainless steel bowl of curd mixture on top. Stir constantly, and heat the curd slowly enough that the sugar has time to dissolve and the whole mess becomes cohesive; this step usually takes about 10 minutes. Pull the curd from the head when it is just thick enough to coat your spoon and until a thermometer reads 166 F. The curd will thicken as it cools.
- I ran the curd through a sieve into a chilled bowl a few times just to ensure it was silky smooth. I highly recommend this step! Transfer the curd to a container a keep in the fridge, in an airtight container, for up to a week.
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