Easy Mini Meringues with Lemon Curd for Guests
Crisp, airy mini meringue nests filled with silky homemade lemon curd. A light and elegant dessert perfect for spring celebrations.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours 30 minutes (with cooling)
- Yield: 24 mini meringues
Ingredients
For the Meringues:
4 large egg whites, room temperature
200g granulated sugar
½ tsp cream of tartar
½ tsp vanilla extract (optional)
Pinch of salt
For the Lemon Curd:
4 large egg yolks
100g granulated sugar
100ml fresh lemon juice
1 tbsp lemon zest
75g unsalted butter, cubed
Instructions
-
In a saucepan, whisk yolks, sugar, lemon juice, and zest. Cook over medium-low heat, whisking constantly for 6–8 minutes until thickened.
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Remove from heat and stir in butter until smooth. Strain and chill.
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Preheat oven to 100°C (210°F). Line trays with parchment.
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Beat egg whites and cream of tartar until soft peaks form. Add sugar gradually. Beat until glossy stiff peaks. Mix in vanilla and salt.
-
Pipe mini meringue nests onto trays. Bake for 1½ hours. Turn off oven and let cool inside.
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Once cool, spoon lemon curd into centers. Serve immediately or within a few hours.
Notes
Avoid humid days for meringue baking. Store meringues in an airtight container and curd in the fridge.