Description
Enjoy this delightful dessert featuring light and crispy meringues paired with a smooth, tangy citrus curd. It’s a refreshing treat with a perfect balance of sweet and tart flavors.
Ingredients
Scale
- For the Meringues:
- 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
- Make the Meringues: Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper. In a clean, dry bowl, whisk the egg whites with the cream of tartar and a pinch of salt until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, while whisking continuously, until the meringue becomes glossy and stiff peaks form. Add the vanilla extract and mix gently. Spoon or pipe the meringue into small circles on the prepared baking sheet. Bake for about 1 hour, until dry and crisp. Turn off the oven and leave the meringues inside to cool completely, with the oven door slightly ajar.
- Prepare the Citrus Curd: In a medium saucepan, whisk together the lemon juice, zest, sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. If you’d like a thicker curd, you can whisk in the cornstarch at this stage. Remove from heat and stir in the butter, one cube at a time, until the curd is smooth and velvety.
- Assemble the Meringues: Spoon a generous amount of citrus curd onto each cooled meringue. Top with fresh fruit, such as berries, and sprinkle with powdered sugar or garnish with fresh mint. 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 citrus curd separately to maintain the meringues’ crispness.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 meringue with curd
- Calories: 140 kcal
- Sugar: 17g
- Sodium: Not specified
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 19g
- Protein: 1g
- Cholesterol: 80mg