*disclaimer: this post contains affiliate links. to learn more, please go here.
this was the easter dessert that was made a couple weeks ago. since i’ve been so MIA the past couple months being super busy and just really not in the mood to bake anything at all but i have finally found my mojo back and have been baking up a storm the past few weeks.
this dessert is really light and simple. it contains a good sized meringue cookie that is drizzled with a sweet lemon curd that is so smooth, and topped with any kind of berries or fruit that you enjoy eating!
merginue with lemon curd & berries
makes about 12 small portions
3 egg whites
1 cup granulated sugar
pinch cream of tartar
1 tsp vanilla extract
food color, optional
preheat the oven to 200 degrees F and line a sheet pan with parchment paper. in the bowl of an electric mixer, whip the egg whites until foamy and then add the cream of tartar. continue whipping on high until soft peaks start to form and then gradually add in the sugar and whip until stiff peaks form and the meringue is nice and glossy. add in the vanilla and food coloring if desired. put the meringue into a piping bag fitted with a large round tip. pipe large rounds of the meringue, about 3 inches in diameter. bake for 2 hours and let cool.
1/2 cup lemon juice
1 tbsp lemon zest
4 egg yolks
1/2 cup sugar
4 tbsp butter
in a small pot, combine the lemon juice and zest, egg yolks, egg, and sugar and whisk constantly over medium heat. make sure to continuously whisk to prevent the eggs from curdling. continue whisking until it starts to thicken. remove from the heat and add in the butter. strain through a fine mesh sieve and place cling wrap directly on top of the curd to prevent a skin from forming. place in the fridge until cool.
1 lemon, juice and zest
1/2 cup water
1/2 cup granulated sugar
put all of the ingredients into a small pot and bring to a boil. let boil until the syrup reduces by half and starts to thicken. once cool, pour over the berries and gently toss to coat.