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This was the Easter dessert that was made a couple weeks ago. I’ve been MIA the past couple months; both being super busy and just really not in the mood to bake anything at all. Well, I have finally found my mojo back and have been baking up a storm the past few weeks.
This meringue with lemon curd and berries dessert is really light and simple. It contains a good sized meringue cookie that is topped with a sweet lemon curd that is so smooth, and topped with any kind of berries or fruit that you enjoy eating!
Change it up!
You can change it up too! Not a fan of lemon? Use lime or orange juice instead and give it a different flavor profile. If you would rather make a orange (grapefruit, or even blood orange) curd, then I recommend segmenting a bunch of oranges, grapefruit, clementines and adding some strawberries in too. That would give it a refreshing flavor profile.
Products I recommend for making this dessert.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. My absolute favorite is the BlueQ oven mitts. I have a collection of them and I love them! They are great quality and it’s nice to have a kitchen item with a sense of humor.
meringue with lemon curd & berries
- 3 egg whites
- 1 cup granulated sugar
- pinch cream of tartar
- 1 tsp vanilla extract
- food color optional
- 1/2 cup lemon juice
- 1 tbsp lemon zest
- 4 egg yolks
- 1 egg
- 1/2 cup sugar
- 4 tbsp butter
- 1 lemon juice and zest
- 1/2 cup water
- 1/2 cup granulated sugar
- fresh berries strawberries, blueberries, raspberries, blackberries
- 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.
- 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.
- 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.