Meringue Shells with Lemon Curd Recipe
Meringue Shells with Lemon Curd Recipe photo by Taste of Home
Next Recipe

Meringue Shells with Lemon Curd Recipe

Be the first to add a review
Publisher Photo
We love a dazzling dessert of meringue shells filled with lemon curd. It’s sweet and tart, crunchy and fluffy. Top it with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin
TOTAL TIME: Prep: 25 min. + chilling Bake: 45 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 45 min. + standing
MAKES: 12 servings


  • 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
  • 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 peel
  • Whipped topping and fresh berries, optional

Nutritional Facts

1 meringue shell with 2 tablespoons curd: 146 calories, 0 fat (0 saturated fat), 0 cholesterol, 77mg sodium, 36g carbohydrate (34g sugars, 0 fiber), 2g protein.


  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  2. 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.
  3. 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 paper-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.
  4. 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.
  5. Remove from heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon peel and remaining lemon juice. Transfer to a small bowl; cool without stirring. Refrigerate, covered, until cold.
  6. Spoon 1/4 cup curd into each meringue shell. If desired, top with whipped topping and berries. Yield: 12 servings.
At just over 100 calories each, these meringue shells make a light, special treat. Try them filled with a scoop of sorbet, fresh fruit or chocolate pudding.
Originally published as Meringue Shells with Lemon Curd in Taste of Home Christmas Annual Annual 2015, p44

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Meringue Shells with Lemon Curd

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image