The only thing better than homemade silky lemon curd, is dolloping spoonfuls of it onto delicious crispy on the outside and chewy in the middle meringues and making meringue kisses. It is the perfect flavour combination and would be the sweetest treat for any tea party. x
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1 quantity of meringue mixture
150ml egg whites (approximately 4 egg whites – left over from lemon curd)
1 cup (220g) caster sugar
1 teaspoon white vinegar
Preheat oven to 120°C and line your baking trays with baking paper. Using paper towel and a little vinegar wipe down the mixing bowl and beater to remove any grease residue – this will ensure the egg whites whip properly.
Place the egg whites in the bowl of an electric mixer and beat until stiff glossy peaks form. Gradually add the sugar and vinegar and beat until the mixture this thick and glossy. Use immediately.
Spoon dollops of meringue mixture onto the prepared baking trays and bake for around 10-15 minutes or until the edges start to golden. Turn the oven off and allow the meringues to cool in the oven for 30 minutes - as tempting as it is, don’t open the oven other wise the meringues can crack or worse deflate.
Once cool, gently remove them from the baking paper and carefully spoon lemon curd onto one meringue and sandwich with another that is a similar size, serve immediately.
The meringue will keep in a airtight container in a cool dry place for about a week without any filling.