Light and crisp meringue shells filled with tangy, silky lemon curd. The perfect balance of airy sweetness and bright citrus flavor, this dessert is as visually stunning as it is refreshing.
Ingredients
- 6 large egg whites
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1-1/2 cups sugar
- lemon curd: 1/2 cup sugar
- 2 tablespoons potato starch
- 1 cup water
- 1/2 cup plus 1 tablespoon lemon juice, divided
- 3 large eggs, beaten
- 2 teaspoons grated lemon zest
- Whipped topping and fresh berries, optional
Instructions
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
- Preheat oven to 225°. Add vinegar, vanilla, salt, and cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
- Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star tip. Transfer meringue to bag. On a parchment-lined baking sheet, pipe meringue into twelve 3-in. round disks, building up the sides with meringue to form shells. Bake 45-50 minutes or until set and dry. Turn off oven (do not open door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet.
- Meanwhile, in a small heavy saucepan, mix sugar and potato starch. Whisk in water and 1/2 cup lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
- Remove from heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Gently stir in lemon zest and remaining lemon juice. Transfer to a small bowl; cool without stirring. Refrigerate, covered, until cold.
- Spoon curd into meringue shells. If desired, top with whipped topping and berries.
