Lemon Meringue Nests

Best Meringue Recipes

There’s no reinventing the lemon meringue pie, so why not reimagine it—as Lemon Meringue Nests? Taking flavor cues from its classic inspiration, this recipe puts delicate, crunchy meringue in the spotlight with a sweet-tart lemon curd centerpiece.

3.0 from 1 reviews
Lemon Meringue Nests
 
Makes 12 to 14
Ingredients
  • 4 large egg whites (120 grams), room temperature
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ teaspoon cream of tartar
  • ¾ cup (150 grams) granulated sugar
  • Lemon Curd (recipe follows)
Instructions
  1. Preheat oven to 200°F (93°C). Line baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, vanilla, and cream of tartar at medium speed until foamy. Increase mixer speed to high, and beat in sugar, 1 tablespoon (12 grams) at a time, until stiff glossy peaks form, 5 to 7 minutes.
  3. Spoon half of meringue into a piping bag fitted with an Open Star Tip #32 by Wilton.Pipe meringue into 3-inch-round nests on prepared pans by making a flat bottom spiral, followed by 2 stacked rings on the outer edge. Pipe remaining meringue into kisses on prepared pans.
  4. Bake until set and dry, about 2 hours. Turn oven off, and let meringues stand in oven with door closed for 1 hour.
  5. Spoon Lemon Curd into center of each meringue nest, spreading to edges.Top with meringue kisses. Serve immediately.

3.0 from 1 reviews
Lemon Curd
 
Makes about 2 cups
Ingredients
  • 3 large eggs (150 grams), lightly beaten
  • 1 cup (200 grams) granulated sugar
  • ⅓ cup (80 grams) fresh lemon juice, strained
  • ½ cup (113 grams) cold unsalted butter, cubed
  • ½ tablespoon (1 gram) lemon zest
  • ⅛ teaspoon rose water
Instructions
  1. In a medium saucepan, whisk eggs until combined and a lemon-yellow color. Add sugar and lemon juice, stirring to combine. Cook over low heat, stirring constantly, until mixture thickens, 5 to 10 minutes. Remove from heat, and immediately pour through a fine-mesh sieve into a heatproof bowl, discarding solids. Add cold butter, zest, and rose water, stirring until combined. Refrigerate for at least 2 hours before using. Lemon Curd can be stored in an airtight container in refrigerator for up to weeks.

 

 

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1 COMMENT

  1. Meh. They were ok. I have made lots of meringue so that was easy and no trouble. The lemon curd however did not set even remotely. I usually make the Ball recipe for freezable lemon curd and have no trouble but this didn’t work. Still it was fine just very messy.

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