Meringues With Citrus Curd (Print Version)

Light and crisp meringue shells filled with creamy citrus curd, blending lemon and orange for refreshing sweetness.

# What You Need:

→ Meringues

01 - 4 large egg whites, at room temperature
02 - 1 cup (200 g) superfine sugar
03 - 1/2 teaspoon cream of tartar
04 - 1/2 teaspoon vanilla extract
05 - Pinch of salt

→ Citrus Curd

06 - 3 large egg yolks
07 - 2/3 cup (130 g) granulated sugar
08 - 1/4 cup (60 ml) 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 (55 g) unsalted butter, cubed

→ Serving

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

# How-To:

01 - Preheat the oven to 225°F. 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 the oven for about 30 minutes.
06 - Meanwhile, 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 Advice:

01 -
  • The contrast between crisp meringue and silky citrus curd is something magical
  • These look impressive but are actually quite forgiving if you follow the science
  • Gluten free guests often light up seeing such an elegant dessert they can actually enjoy
02 -
  • Any trace of grease or egg yolk in your bowl will prevent the whites from whipping properly
  • The meringues are done when they lift easily from the parchment and sound hollow when tapped
  • Curd continues thickening as it cools, so stop cooking when it coats the back of a spoon
03 -
  • Superfine sugar is worth the extra effort, but you can pulse regular sugar in a food processor if needed
  • The curd can be made up to a week ahead and stored in the refrigerator

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