Crispy, airy, and melt-in-your-mouth, Mini Meringues with Lemon Curd are the ultimate sweet treat with a tangy twist. These delicate little bites combine the perfect balance of light, crunchy meringue and rich, silky lemon curd. They’re the kind of dessert that looks fancy but is surprisingly simple to make—ideal for special occasions, afternoon tea, or just an indulgent snack.
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Trust me, once you experience the crisp shell giving way to the creamy, citrusy curd, you’ll be hooked. Plus, they’re naturally gluten-free, making them a great option for everyone to enjoy!
Why You’ll Love Mini Meringues with Lemon Curd
- Light and Airy: The meringues are crisp on the outside, with a delicate, marshmallow-like center.
- Tangy & Sweet: The zesty lemon curd perfectly balances the sweetness of the meringues.
- Make-Ahead Friendly: Bake the meringues in advance and assemble them just before serving.
- Beautiful & Elegant: These bite-sized treats look stunning on any dessert table.
- Naturally Gluten-Free: A great option for those avoiding gluten.
Ingredients in Mini Meringues with Lemon Curd
- Egg Whites: The key to fluffy, crisp meringues. Make sure they’re at room temperature for the best volume.
- Granulated Sugar: Dissolves into the egg whites, creating a glossy, stable meringue.
- Cream of Tartar: Helps stabilize the egg whites for a perfect texture.
- Vanilla Extract: Adds a hint of warmth and depth to the meringues.
- Lemon Juice: A touch enhances the structure of the meringues.
For the Lemon Curd:
- Egg Yolks: Create a rich, creamy curd with a silky texture.
- Granulated Sugar: Sweetens the curd while keeping the lemon flavor vibrant.
- Fresh Lemon Juice & Zest: Brings a bright, citrusy punch.
- Butter: Adds richness and a smooth finish to the curd.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Make the Meringues
Preheat & Prepare: Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.
Whip the Egg Whites: In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, one spoonful at a time, beating until stiff, glossy peaks form. Mix in vanilla.
Pipe & Bake: Transfer the meringue to a piping bag fitted with a star tip. Pipe small mounds onto the lined baking sheet. Bake for 1.5 hours, then turn off the oven and let them cool inside for another hour to prevent cracking.
Make the Lemon Curd
Cook the Curd: In a saucepan over low heat, whisk together the egg yolks, sugar, lemon juice, and zest. Stir constantly until thickened.
Finish with Butter: Remove from heat and stir in butter until smooth. Let cool completely before using.
Assemble
Fill the Meringues: Spoon or pipe a dollop of lemon curd onto each meringue. Serve immediately or refrigerate until ready to enjoy.
How to Serve Mini Meringues with Lemon Curd
- With Fresh Berries: Strawberries, raspberries, or blueberries add a lovely freshness.
- Dust with Powdered Sugar: A light sprinkle makes them even more elegant.
- Drizzle with White Chocolate: For an extra indulgent touch.
- Pair with Tea or Coffee: These delicate bites go beautifully with a warm drink.
Additional Tips
- Use Room Temperature Eggs: This helps the meringue whip up to its full volume.
- Avoid Humid Days: Meringues absorb moisture, which can make them sticky.
- Make-Ahead Option: Bake the meringues in advance and store them in an airtight container for up to a week.
- Store Lemon Curd Separately: Keep it in the fridge for up to a week and add it to the meringues when serving.
FAQ Section
Q1: Can I use bottled lemon juice instead of fresh?
A1: Fresh lemon juice is best for a bright, fresh flavor, but bottled can work in a pinch.
Q2: How do I store leftover meringues?
A2: Store them in an airtight container at room temperature for up to a week.
Q3: Can I freeze lemon curd?
A3: Yes! Store it in an airtight container and freeze for up to three months. Thaw in the fridge before using.
Q4: Why did my meringues turn soft?
A4: Humidity is the likely culprit. Store them in a dry place in an airtight container.
Q5: Can I make this recipe dairy-free?
A5: Yes! Use dairy-free butter for the lemon curd.
Q6: What’s the best way to pipe the meringues?
A6: Use a star tip for a decorative touch, or simply spoon them onto the baking sheet.
Q7: Can I make these without cream of tartar?
A7: Yes! Substitute with an equal amount of lemon juice or white vinegar.
Q8: Can I color the meringues?
A8: Yes! Use gel food coloring to keep the texture stable.
Q9: How long does lemon curd last?
A9: Store it in the fridge for up to a week, or freeze for longer storage.
Q10: Can I add other flavors to the meringue?
A10: Absolutely! Try adding a touch of almond or lemon extract for a twist.
Final Thoughts
Mini Meringues with Lemon Curd are the perfect balance of crisp, airy sweetness and luscious citrusy tang. They’re simple to make, stunning to serve, and guaranteed to impress! Try them for your next gathering or special treat—you won’t regret it!
Print
Mini Meringues with Lemon Curd
- Prep Time: 15 minutes
- Cook Time: Meringues and curd can be made a day in advance. Assemble just before serving. Swap ginger for zest if you prefer a milder flavor. Use any seasonal berries for variety.
- Total Time: 0 hours
- Yield: 12 meringues 1x
- Category: Dessert
- Method: Baking
- Cuisine: FRENCH
- Diet: Vegetarian
Description
These Meringues with Citrus Curd are light, crispy, and perfectly chewy, paired with a tangy homemade citrus curd and fresh berries. The curd, infused with ginger, adds a zesty kick, while the meringues provide a delicate crunch. This make-ahead dessert is ideal for entertaining and perfect for those looking for healthy homemade recipes, quick dinner ideas, and healthy recipes easy. Whether you’re planning a summer gathering or a light after-dinner treat, these meringues are sure to impress!
Ingredients
For the Meringues:
- 4 large egg whites
- Pinch of kosher salt
- 2 teaspoons cornstarch
- 1 1/4 cups white granulated sugar
- 1 teaspoon white or red wine vinegar
- 1/4 teaspoon pure vanilla extract
For the Gingery Citrus Curd:
- 3/4 cup citrus juice (orange and Meyer lemon)
- 4 tablespoons unsalted butter, room temperature
- 1/2 cup white granulated sugar
- 2 large egg yolks
- 2 large eggs
- 1/4 teaspoon salt
- 1-inch knob ginger, finely grated
For Assembly:
- 1/2 pint blackberries and blueberries (or preferred berries)
- 12 to 14 sprigs fresh mint
- 1 tablespoon powdered sugar
Instructions
Make the Meringues:
- Preheat the oven to 200°F (95°C). Line two baking sheets with parchment paper.
- In a stand mixer (or using a hand mixer), beat egg whites, salt, and cornstarch until foamy. Gradually add sugar while beating. Continue to beat for 2–3 minutes on high until stiff peaks form.
- Mix in vinegar and vanilla extract, beating until combined.
- Spoon meringue onto the baking sheets, shaping small nests with the back of a spoon.
- Bake for 2 hours until dry and crisp. Turn off the oven and let the meringues cool completely inside.
Make the Citrus Curd:
- In a small saucepan over medium heat, simmer citrus juice until reduced by half (about 3–5 minutes). Let cool slightly.
- In a stand mixer, beat butter and sugar until light and fluffy (about 2 minutes).
- Add egg yolks and whole eggs one at a time, mixing well. Stir in salt, citrus juice, and ginger.
- In a double boiler, heat the mixture over simmering water, stirring constantly for about 10 minutes until thickened (166°F on a thermometer).
- Strain through a sieve into a bowl to ensure a smooth consistency. Let cool, then store in an airtight container in the fridge for up to a week.
Assemble the Meringues:
- Spoon citrus curd into the center of each meringue.
- Top with fresh berries, a sprig of mint, and a dusting of powdered sugar.
- Serve immediately and enjoy!
Notes
- Meringues and curd can be made a day in advance. Assemble just before serving.
- Swap ginger for zest if you prefer a milder flavor.
- Use any seasonal berries for variety.
Nutrition
- Serving Size: 1 meringue
- Calories: 160
- Sugar: 24g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg