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Meringue Shells with Lemon Curd

Total Time

Prep: 25 min. + chilling Bake: 45 min. + standing

Makes

12 servings

We love a dazzling dessert of meringue shells filled with sunny lemon curd. It’s sweet and tart, crunchy and fluffy. Top this lemon curd dessert with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin
Meringue Shells with Lemon Curd Recipe photo by Taste of Home
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Ingredients

  • 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

Directions

  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-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 zest and remaining lemon juice. Transfer to a small bowl; cool without stirring. Refrigerate, covered, until cold.
  6. Spoon curd into meringue shells. If desired, top with whipped topping and berries.

Meringue Shells with Lemon Curd Tips

How far in advance can you make a meringue?

You can make meringues up to two weeks in advance of when you plan to serve them. Keep weather into account because humidity could destroy the meringues and they’ll become sticky and limp. Just follow our trusty tips for how to make meringues and you’ll create a winner every time.

How long does lemon curd last?

Homemade lemon curd can last in the fridge for about 1-2 weeks in a sealed container or jar.

What other lemon curd desserts can I make?

There is no shortage of lemon curd desserts! It can make the perfect spread for your waffle or toast, a layer in a pound cake, or, of course, in a classic lemon bar.

Research contributed by Sarah Fischer, Taste of Home Culinary Assistant

Nutrition 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.

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