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Mini Meringues with Lemon Curd

Mini Meringues with Lemon Curd for a Zesty Spring Treat

Delight in these Mini Meringues with Lemon Curd, a perfect spring dessert combining airy meringues with tangy lemon curd.
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Prep Time 30 minutes
Cook Time 2 hours
Cooling Time 1 hour
Total Time 3 hours 30 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meringues
  • 4 large Egg Whites At room temperature for best volume.
  • 1 pinch Kosher Salt Enhances flavor and stabilizes egg whites.
  • 1 tablespoon Cornstarch Sifted for even mixing.
  • 1.25 cups White Granulated Sugar Gradually added to create stiff peaks.
  • 1 teaspoon White or Red Wine Vinegar Boosts stabilization and adds flavor.
  • 0.25 teaspoon Pure Vanilla Extract Adds depth to sweetness.
For the Lemon Curd
  • 0.75 cups Fresh Lemon Juice Freshly squeezed for best flavor.
  • 4 tablespoons Unsalted Butter At room temperature.
  • 0.5 cups Granulated Sugar Balances tartness.
  • 2 large Egg Yolks For richness.
  • 2 large Eggs Help thicken the curd.
  • 0.25 teaspoon Salt Enhances flavor.
  • 1 tablespoon Grated Lemon Zest Infuses citrus aroma.
For the Toppings
  • 0.5 pint Mixed Berries Such as strawberries and blueberries.
  • 12-14 Mint Sprigs For garnish.
  • 1 tablespoon Powdered Sugar For dusting.

Equipment

  • Stand mixer
  • Piping Bag
  • Saucepan
  • double boiler
  • Baking sheets
  • Parchment Paper

Method
 

Baking the Meringues
  1. Preheat your oven to 200°F (93°C) and line baking sheets with parchment paper.
  2. Add egg whites and salt in a stand mixer, whip until foamy, then gradually add sugar until stiff peaks form.
  3. Gently mix in vinegar and vanilla extract with a spatula.
  4. Pipe small shapes on the prepared sheets, creating cavities for the lemon curd.
  5. Bake for approximately 2 hours until dry and crisp, then cool in the oven.
Making the Lemon Curd
  1. Gather lemon juice and zest, simmer juice over medium heat until reduced by half.
  2. Cream butter and sugar until fluffy; beat in yolks, eggs, and salt.
  3. Stir in hot lemon juice and zest; cook over simmering water for about 10 minutes until thick.
  4. Strain through a sieve to achieve a smooth texture and cool.
Assembling and Serving
  1. Spoon lemon curd into meringue cavities, top with mixed berries, mint, and dust with powdered sugar.

Nutrition

Serving: 1pieceCalories: 90kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 22mgSodium: 35mgPotassium: 30mgSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 10mgIron: 0.1mg

Notes

Ensure ingredients are fresh for the best results. Use room temperature eggs for better volume.

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