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Mini Meringues with Lemon Curd

Mini Meringues with Lemon Curd for a Dainty Sweet Treat

These Mini Meringues with Lemon Curd are a quick, gluten-free dessert bursting with citrus flavor.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meringues
  • 4 large Egg Whites Room temperature for better volume
  • 1/4 tsp Kosher Salt Enhances flavor and stabilizes egg whites
  • 1 tsp Cornstarch Contributes to crispiness
  • 1 cup Granulated Sugar Add gradually for best results
  • 1 tsp White Wine Vinegar Optional stabilizer that adds hint of flavor
  • 1 tsp Pure Vanilla Extract Enhances flavor profile
For the Lemon Curd
  • 1/2 cup Fresh Lemon Juice For vibrant flavor
  • 1/4 cup Unsalted Butter Softened for easy mixing
  • 1/2 cup Granulated Sugar Balances tartness
  • 3 large Egg Yolks For creamy texture
  • 1/4 tsp Salt Balances sweetness
For Serving
  • 1 cup Fresh Berries Strawberries or blueberries for color
  • 5 sprigs Mint For garnish
  • 1 tbsp Powdered Sugar For dusting

Equipment

  • Stand Mixer
  • Whisk Attachment
  • Parchment Paper
  • Saucepan
  • fine sieve

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper.
  2. In your stand mixer, combine egg whites, kosher salt, and cornstarch. Whip on medium speed until frothy, then add granulated sugar gradually until stiff peaks form.
  3. Gently mix in white wine vinegar and vanilla extract. Fold until evenly combined.
  4. Spoon dollops onto prepared parchment about 1.5 inches apart, making small cavities in the center.
  5. Bake for about 2 hours until dry and crisp. Turn off the oven and leave the door ajar to cool completely.
  6. Simmer lemon juice in a saucepan over medium heat until reduced by half. Beat butter and sugar until fluffy, add egg yolks and mix until smooth.
  7. Stir in salt and reduced lemon juice, then cook over double boiler, stirring constantly, until thickened to 166°F (74°C).
  8. Strain curd through fine sieve into a bowl to remove lumps, then allow to cool.
  9. Fill meringue cavities with lemon curd generously.
  10. Top with fresh berries, a mint sprig, and dust with powdered sugar before serving.

Nutrition

Serving: 1pieceCalories: 90kcalCarbohydrates: 17gProtein: 1gFat: 3gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 45mgPotassium: 20mgSugar: 15gVitamin A: 250IUVitamin C: 5mgCalcium: 10mgIron: 0.2mg

Notes

Best enjoyed immediately for the perfect contrast of textures. Store meringues at room temperature and lemon curd in the fridge.

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