Meringues With Citrus Curd (Printable)

Crisp meringue shells filled with tangy lemon-orange curd, an elegant light dessert

# What You Need:

→ For the Meringues

01 - 4 large egg whites, at room temperature
02 - 1 cup superfine sugar
03 - 1/2 teaspoon cream of tartar
04 - 1/2 teaspoon vanilla extract
05 - Pinch of salt

→ For the Citrus Curd

06 - 3 large egg yolks
07 - 2/3 cup granulated sugar
08 - 1/4 cup fresh lemon juice
09 - 2 tablespoons fresh orange juice
10 - 1 tablespoon finely grated lemon zest
11 - 1 tablespoon finely grated orange zest
12 - 4 tablespoons unsalted butter, cubed

→ For Serving

13 - Fresh berries
14 - Edible flowers
15 - Mint leaves

# How-To:

01 - Preheat the oven to 225°F. Line two baking sheets with parchment paper.
02 - In a clean, dry bowl, beat the egg whites and salt with an electric mixer on medium speed until foamy. Add the cream of tartar.
03 - Gradually add the superfine sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form. Beat in the vanilla.
04 - Spoon or pipe eight mounds of meringue onto the prepared baking sheets, creating a slight well in the center of each.
05 - Bake for 1 hour 15 minutes, then turn off the oven and let the meringues cool completely inside the oven for about 30 minutes.
06 - In a heatproof bowl, whisk together egg yolks, sugar, lemon juice, orange juice, and both zests.
07 - Place the bowl over a saucepan of simmering water and cook, stirring constantly, until thickened for about 8 to 10 minutes.
08 - Remove from heat and whisk in the butter until smooth and glossy. Let the curd cool to room temperature.
09 - Once the meringues are cool, carefully remove from parchment. Spoon the citrus curd into the centers.
10 - Garnish with fresh berries, edible flowers, or mint if desired. Serve immediately.

# Expert Tips:

01 -
  • The contrast between candy crisp meringue and silky curd is absolutely magical
  • They look like you took a pastry class but mostly just need time and patience
  • Gluten free guests never get to eat elegant desserts and this changes everything
02 -
  • Any trace of yolk or grease in your bowl will prevent whites from whipping, so use only glass or metal bowls cleaned thoroughly
  • The slow oven drying is essential, rushing it at higher temperature causes cracks and weeping
  • Curd can be made up to a week ahead and stored in the fridge, meringues keep for 3 days in an airtight container
03 -
  • Weigh your egg whites after separating for consistent results every time
  • Make meringues on a dry day, humidity is their enemy and will make them sticky

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