Meringue Shells with Lemon Curd
Total TimePrep: 25 min. + chilling Bake: 45 min. + standing
- 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
- LEMON CURD:
- 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 zest
- Whipped topping and fresh berries, optional
- Place egg whites in a large bowl; let stand at room temperature 30 minutes.
- 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.
- 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-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.
- 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.
- 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 zest and remaining lemon juice. Transfer to a small bowl; cool without stirring. Refrigerate, covered, until cold.
- Spoon curd into meringue shells. If desired, top with whipped topping and berries.
Nutrition Facts1 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.
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Jul 12, 2019
I did use corn starch as it is what i had on hand - and don't think it made much difference - it is an elegant dessert and really brought alot of comments on how pretty it was with the spring fruit. Delicious
Jul 2, 2019
Highly recommend this recipe. I made a couple of changes for ease and variety. I sued corn starch instead of potatoes starch, since most cooks have it in the pantry. I also made the curd with lime juice and lime zest. I topped them with raspberries and they were great!
Jun 28, 2019
I made these lovely "tarts" for a tea party not long ago. These are amazing. The lemon curd recipe is a simple one, that calls for 3 whole eggs. I am use to lemon curds calling for just egg yolks. I've made this curd again since and have used different citrus for it. Great recipe!