Meringues With Citrus Curd (Printable)

Crisp meringue shells filled with tangy lemon-orange curd for an elegant, refreshing finish.

# 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 (Optional)

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

# How To Cook:

01 - Preheat the oven to 225°F and 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 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 8-10 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 shatteringly crisp meringue and silky tangy curd is the kind of elegant dessert that makes people think you spent hours, when really most of the work happens in the oven
  • These naturally gluten-free treats look impressive on a dessert platter but come together with ingredients you probably already have in your kitchen
02 -
  • Any trace of grease or egg yolk in your mixing bowl will prevent the whites from whipping properly, so wipe everything down with vinegar first if you want to be absolutely sure
  • The meringues need to cool completely in the turned-off oven or they will develop sticky spots that soften in storage
03 -
  • Separate your eggs when they are cold because the yolks hold together better, then let the whites come to room temperature before whipping for the best volume
  • If you only have regular granulated sugar, pulse it in a food processor for about 30 seconds to make your own superfine substitute

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