Lemon Curd in Meringue Cups

A mound of tart and creamy curd nestled in a melt-in-the-mouth meringue

Number of servings : 8

Prep time:

Cooking time:

Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches

Special diet :

Ingredients

Meringue
3 egg whites
1/2 tsp (2 mL) white vinegar
1/4 tsp (1 mL) vanilla extract
1/8 tsp (0.5 mL) salt
1 cup (250 mL) granulated sugar

Curd
1/3 cup (75 mL) cornstarch
1 cup (250 mL) granulated sugar
1/8 tsp (0.5 mL) salt
1 1/2 cups (375 mL) cold water
3 egg yolks
1 tbsp (15 mL) finely grated lemon zest
6 tbsp (90 mL) lemon juice
2 tbsp (25 mL) butter

Garnish (optional)
1 cup (250 mL) blueberries or raspberries

Directions

1. To make meringues: In a large bowl, using electric beaters, beat the egg whites, vinegar, vanilla and salt on medium speed until soft peaks form. Gradually beat in half of the sugar, 1 tbsp (15 mL) at a time, on high until stiff, glossy peaks form and sugar is dissolved.

2. Line a large, rimless baking sheet with parchment paper. Spoon egg white mixture into eight (4-inch/10-cm) rounds on paper. Gently shape meringue rounds into cups by pressing indents into centres with a spoon.

3. Bake in 200°F (100°C) oven for 2 hours and 15 minutes. Turn oven off and leave door closed; let shells dry in oven 1 to 2 hours, or until they lift off parchment easily. Remove and place on rack to let cool completely.

4. To make curd: In a small saucepan, combine the cornstarch and remaining sugar and salt. Stir in water until smooth. Cook, stirring, over medium-high heat until thickened and bubbly, about 5 minutes. Reduce heat to medium-low and cook and stir 2 minutes longer. Remove from heat.

5. In bowl, beat egg yolks. Whisk a small amount of hot cornstarch mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle simmer over medium-low heat; cook, whisking, 2 minutes longer. Remove from heat; whisk in the lemon zest, juice and butter until smooth. Transfer to bowl; let cool around 30 minutes. Cover with plastic wrap placed directly on surface of curd. Refrigerate until cold.

6. Just before serving, fill meringue shells with curd and garnish, if desired, with blueberries or raspberries.

Nutritional information:

Lemon Curd in Meringue Cups
Lemon Curd in Meringue Cups