Search This Blog


Sunday, April 16, 2017


I've seen these little treats multiple times, and each time I thought how perfect they would be for Easter.  So finally this year, I went ahead and made these little babies.
They're definitely different....light and airy meringues filled with a crisp and tangy homemade lemon curd.   They really aren't too difficult to make and you can make the curd up to 3 days ahead of time and keep it refrigerated until you're ready to fill your meringues.

My family enjoyed them!


Lemon Curd:
3 large eggs 
6 Tbsp. sugar
1 tsp. grated lemon zest
6 Tbsp. strained fresh lemon juice (from approximately 4 small lemons)
4 Tbsp. unsalted butter, cut into 4 pieces

4 large egg whites
1 tsp. vanilla extract
1 cup plus 1 ½tsp. sugar
1 tsp. white vinegar 
1 tsp. cornstarch


This recipe makes approximately 14-16 

Lemon Curd
In a medium saucepan, combine eggs, sugar and lemon zest; whisk until smooth.  Add lemon juice and butter and cook over medium heat whisking constantly until mixture has thickened....about 7-9 minutes.  Watch carefully after it foams to be sure it doesn't boil.  When mixture is thick, immediately pour through strainer over a bowl.  Cover the surface with plastic wrap, pressing directly onto the surface of the curd, and refrigerate a minimum of 3 hours and up to 3 days.

Preheat oven to 200 degrees...line a large, rimmed baking sheet with parchment.  Combine egg whites and vanilla in a clean, dry mixing bowl. Beat with a clean dry whisk attachment on medium speed until foamy; about 30 seconds.  Increase mixer speed to medium-high and whip until mixture is white and has increased in volume, about 1 minute.  With mixer running, add 1 cup sugar in a slow, steady stream.  Continue to whip until whites are shiny and form stiff peaks, 3-4 minutes longer.  Add white vinegar and cornstarch and whip briefly to incorporate.  mixture should be thick, stiff and glossy. 

Use a piping bag to create the "nests" adding additional height to the sides to form a well.  I tried this with about 6-8 and switched over to using two large spoons, which I liked even better.  Drop a large spoonful onto the parchment paper and create the well by using the back of the spoon. 

Unlike the rest of my cookie recipes, these don't stack well in a container especially once they're filled and they certainly aren't going to freeze well, so be sure you don't make too many or you'll have extras in your fridge.


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.