Lemon Curd Meringues

Lemon Curd Meringues

So remember last week when I made these amazing Lemon Curd Blossoms? Well I had some lemon curd left (yes even after sneaking to the fridge and eating it from the jar, shhh) and so I wanted to use it another recipe and these Lemon Curd Meringues were just the thing!

Light and airy vanilla meringues are the perfect vessel for the tart and sweet lemon curd making the perfect dessert!

The curd and meringues are both so easy to make even if they sound a bit daunting but I assure you they are easy peasy.

You can easily whip up a batch of these and share them at your Easter celebrations this weekend.  They also make an adorable dessert item for bridal or baby showers.

You can top the curd with with any fruit you like, little slivers of strawberries, a raspberry or two or a few blueberries to bring a pop of color.

So get cracking some eggs and whipping some meringue and you too can have a platter full of these gorgeous meringues.

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Lemon Curd Meringues
Author: Parrish
Ingredients
  • Lemon Curd Filling
  • 3 large lemons zest and juice
  • 1 cup sugar
  • 4 eggs
  • 1/2 cup butter melted
  • Meringues
  • 4 egg whites at room temperature
  • 1/2 teaspoon McCormick® Cream of Tartar
  • 1 cup sugar
  • 1 teaspoon Vanilla Extract
Instructions
  1. Lemon Curd Filling
  2. Grate the zest from the lemons, then juice the lemons. Place the zest and sugar in a food processor and process until combined. Add the lemon juice and eggs and process until smooth. Slowly add the butter to the mixture, pulsing as you go.
  3. Place the mixture in the top of a double boiler and cook over simmering water for about 15 minutes, until thick.
  4. Meringues
  5. Preheat oven to 225°F.
  6. Beat egg whites in large bowl with electric mixer on medium speed until frothy.
  7. Add cream of tartar; beat until soft peaks form. Increase speed to medium-high.
  8. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract until well blended.
  9. Pipe a meringue round onto large foil-lined baking sheets sprayed with no stick cooking spray. Then pipe 2 circles on top of the round. Repeat until meringue is gone.
  10. Bake meringues for 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.
  11. Fill with lemon curd, garnish and enjoy!
Lemon Curd Meringues

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I have 18 Lovely Comments, I would love to have yours... on Lemon Curd Meringues

  1. avatar
    maria s says:
    April 22, 2014

    These may just be the cutest meringues ever. Thanks for the inspiration

  2. avatar
    Sadaf F K says:
    April 22, 2014

    They are looking so tempting! and you have a addicted blog, I’ve just hooked to it! :) Wonderful design!

  3. avatar
    Julia says:
    April 23, 2014

    I like the idea of adding berries to these! They look so light and delicious!

  4. avatar
    Cynthia says:
    April 23, 2014

    I RECENTLY SAW A RECIPE FOR MERINGUES WITH LEMON CURD AND THOUGHT THAT I SHOULD TRY IT. NOW THAT I SEE YOURS, I KNOW I HAVE TO TRY IT! THANKS FOR LINKING TO THE IN AND OUT OF THE KITCHEN LINK PARTY

  5. avatar
    April 23, 2014

    Beautiful photography! I love lemon curd and this looks amazing. I will be trying this soon. Great recipe for spring.

  6. avatar
    Karly says:
    April 27, 2014

    So incredibly delicious and just perfect for spring! Thanks for linking up with What’s Cookin’ Wednesday!

  7. avatar
    CJ Huang says:
    April 27, 2014

    What an adorable dessert! I think I just might have to make some. :) Stop by and share with us on Five Friday Finds when you get a chance!

  8. avatar
    May 2, 2014

    Seriously! Could you make food any prettier? These are gorgeous and I love the recipe! Thanks so much!

    Pinning!

    Thank you so much for sharing your creativity with us at Show-Licious Craft & Recipe Party! I hope you will join us again this Saturday at 8:00 am EST!

    ~ Ashley

  9. avatar
    Isabelle says:
    December 5, 2014

    Hi there,

    I want to take this picture as an lemon-curd-inspiration and will of course link your blog and this recipe, is that ok? Please tell me if not!

    Best regards, Isabelle

    • avatar
      Parrish says:
      December 7, 2014

      Sure as long as you link back and don’t post the recipe you are free to share away! Thanks so much!

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