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Ingredients
Meringue Nest
- 3 egg whites
- pinch of salt
- 1/4 tsp cream of tartar
- 3/4 cup superfine sugar
- 1/2 tsp vanilla extract
Lemon Curd
- 3 lemons zested
- 3/4 cup freshly squeezed lemon juice
- 1 1/4 cup white sugar
- 5 large eggs
- pinch of salt
- 3/4 cup butter
- 5 large eggs
- pinch of salt
- 3/4 cup butter
Ingredients
Meringue Nest
Lemon Curd
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Instructions
Meringue
- Preheat oven to 225 degrees F. Line a baking sheet with parchment paper.
- In a stand mixer bowl and using the whisk attachment, beat the egg whites and salt until it becomes foamy.
- Add cream of tartar and beat until soft peak form.
- While the mixer is in low speed, add the superfine sugar 1 tablespoon at a time until it's all mixed in. Keep mixing until the egg whites becomes a stiff peak form.
- Add the vanilla extract and mix evenly.
- Pour in a pastry bag with a flower piping tip and pipe it to make a nest.
- Bake for about 1 hour. Shut off the oven. Leave the meringues in the oven to dry out. After it's cooled, store in an airtight container.
Lemon Curd
- In a saucepan, whisk together lemon zest, lemon juice, white sugar, eggs and salt until combined.
- Place saucepan on burner and put the stove to medium heat.
- Stay with the saucepan and whisk continually for 15 minutes. This is to prevent egg from curdling. Curd will begin to thicken between 10 and 15 minutes.
- After 15 minutes, remove from heat. Add the butter, 2 tablespoons at a time, and keep whisking until all the butter are completely mixed in.
- Pour curd through a fine mesh strainer. This will remove the zest and any partially cooked egg.
- Chill the curd for 3 hours or overnight before using. You want the curd to be nice and thick.
- Once the meringue is dry overnight and the curd is set, pipe a little lemon curd in the middle of the meringue nest.
Recipe Notes
Adapted from : Mums the word and Food Network
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