Best 3 Meringue Shells With Lemon Curd Recipes

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Indulge in a delectable journey of flavors with this comprehensive guide to crafting the perfect meringue shells filled with luscious lemon curd. This classic dessert, characterized by its airy and crisp shell enveloping a smooth and tangy filling, offers a delightful balance of textures and flavors that will tantalize your taste buds. Whether you're a seasoned baker or just starting your culinary exploration, this article will equip you with the knowledge and techniques needed to create these elegant treats that are sure to impress family and friends alike. Embark on this culinary adventure and discover the secrets to achieving irresistibly crisp meringue shells and a velvety lemon curd that will elevate your dessert game to new heights.

Here are our top 3 tried and tested recipes!

MERINGUE SHELLS WITH LEMON CURD



Meringue Shells with Lemon Curd image

We love a dazzling dessert of meringue shells filled with sunny lemon curd. It's sweet and tart, crunchy and fluffy. Top this lemon curd dessert with whipped cream and berries. -Kris Brill, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14

6 large egg whites
1 teaspoon white vinegar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1-1/2 cups sugar
LEMON CURD:
1/2 cup sugar
2 tablespoons potato starch
1 cup water
1/2 cup plus 1 tablespoon lemon juice, divided
3 large eggs, beaten
2 teaspoons grated lemon zest
Whipped topping and fresh berries, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 225°. Add vinegar, vanilla, salt and cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star tip. Transfer meringue to bag. On a parchment-lined baking sheet, pipe meringue into twelve 3-in. round disks, building up the sides with meringue to form shells. Bake 45-50 minutes or until set and dry. Turn off oven (do not open door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet. , Meanwhile, in a small heavy saucepan, mix sugar and potato starch. Whisk in water and 1/2 cup lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon zest and remaining lemon juice. Transfer to a small bowl; cool without stirring. Refrigerate, covered, until cold., Spoon curd into meringue shells. If desired, top with whipped topping and berries.

Nutrition Facts : Calories 146 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 0 fiber), Protein 2g protein.

LEMON MERINGUE CAKE WITH LEMON CURD FILLING



Lemon Meringue Cake with Lemon Curd Filling image

A nice alternative to lemon meringue pie, this cake consists of lemon cake, lemon curd, moist layers of lemon meringue, all topped off with a light, homemade whipped cream. This recipe is a wonderful treat for a spring or summer event!

Provided by Amy Lawler

Categories     Lemon Cake

Time 5h25m

Yield 10

Number Of Ingredients 22

8 large egg whites
2 cups powdered sugar
2 teaspoons vanilla extract
5 tablespoons freshly squeezed lemon juice
2 large eggs
2 large egg yolks
4 tablespoons unsalted butter
cooking spray
1 cup cake flour
½ cup all-purpose flour
1 ½ teaspoons baking powder
⅛ teaspoon salt
¾ cup unsalted butter, cubed
⅔ cup white sugar
2 large eggs, at room temperature
½ cup whole milk
1 tablespoon freshly grated lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
½ pint heavy cream
¼ cup white sugar
1 medium lemon, zested

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line two baking sheets with parchment paper.
  • For meringue, beat egg whites in a glass, metal, or ceramic bowl stiff peaks form. Slowly add powdered sugar and continue beating until mixture is thick and creamy. Beat in vanilla. Mound meringue into two 8-inch circles (one on each baking sheet)
  • Reduce the temperature to 245 degrees F (118 degrees C) and place meringues in the oven. Cook for 90 minutes. Turn off the oven and leave meringues in until cooled, 2 to 4 hours. Remove from the oven and set aside until needed.
  • While the meringue is cooling, prepare lemon curd filling: Bring water to a steady simmer in a double-boiler pan over medium heat. In the top portion of the double boiler, off the heat, whisk together lemon juice, eggs, and egg yolks. Place the top portion of the double boiler over the simmering water and continue to whisk until mixture is thick enough to coat the back of a spoon. Add butter and whisk until it is melted into the mixture. Remove from the heat, cover, and place in the refrigerator to chill for at least 2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of an 8-inch round cake pan with cooking spray. Line the bottom pan with parchment paper and spray that with cooking spray. Dust with flour.
  • Prepare cake: Sift cake flour, all-purpose flour, baking powder, and salt into a bowl.
  • Cream sugar and butter in a large bowl with an electric mixer until fluffy. Add eggs and beat until incorporated. Mix in milk, lemon zest, and vanilla and lemon extracts until smooth. Slowly add dry ingredients and mix just until blended. Pour batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
  • Remove cake from the oven and set on a wire rack until completely cool, about 30 minutes. Run a butter knife around the edges to ensure the sides are free; remove cake from the pan and set aside.
  • Whip cream for topping in a glass, metal, or ceramic bowl with an electric mixer. Add sugar and beat until incorporated.
  • Place one meringue on a platter. Drizzle with some lemon curd and place the cake layer on top. Drizzle more lemon curd and place the second meringue on top. Top with whipped cream and garnish with lemon zest.

Nutrition Facts : Calories 556.5 calories, Carbohydrate 63.1 g, Cholesterol 198 mg, Fat 30.7 g, Fiber 1 g, Protein 9 g, SaturatedFat 18.4 g, Sodium 188.5 mg

GRAPEFRUIT MERINGUE SHELLS



Grapefruit Meringue Shells image

This pretty citrus dessert is refreshing, simple to make and elegant-looking. Nice for both after a meal and with tea in the afternoon or evening. Recieved it in an email from Taste of Home and as I love meringue AND grapefruit now I'm going to like it once I get a chance to try it out. Finally got around to trying this and it was a hit and very pretty too. I did choose to add some of the grapfruit sections into the filling and tht worked out well.

Provided by Bonnie G 2

Categories     Dessert

Time 1h30m

Yield 8 shells, 8 serving(s)

Number Of Ingredients 8

3 egg whites
1/8 teaspoon cream of tartar
3/4 cup sugar
7/8 ounce sugar-free vanilla pudding mix, 1 box
1 cup grapefruit juice, red
1 cup milk, 2% low fat
1 red grapefruit, medium size peeled and sectioned
1 cup reduced-fat whipped topping

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
  • Drop eight mounds onto a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° for 1 to 1-1/2 hours or until set and dry. Turn oven off; leave meringues in oven for 1 hour. Cool on wire racks.
  • For filling, combine the pudding mix, grapefruit juice and milk in a small saucepan. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Transfer to a bowl. Cover surface with waxed paper; refrigerate until chilled.
  • Just before serving, spoon pudding into meringue shells. Garnish with grapefruit and whipped topping.

Nutrition Facts : Calories 144.6, Fat 2.4, SaturatedFat 1.8, Cholesterol 4.5, Sodium 42.8, Carbohydrate 28.6, Fiber 0.5, Sugar 25.9, Protein 3

Tips:

  • To make the meringue shells, preheat the oven to 200°F (93°C) and line a baking sheet with parchment paper. Then, beat the egg whites and cream of tartar in a mixer until stiff peaks form. Gradually add the sugar, beating until the meringue is glossy and thick. Pipe the meringue into 1-inch rounds on the prepared baking sheet, or use a spoon to drop the meringue into rounds. Bake the meringue shells for 1 hour, or until they are dry and crisp.
  • To make the lemon curd, whisk the egg yolks, sugar, and lemon zest in a heatproof bowl over a saucepan of simmering water. Stir constantly until the mixture thickens and coats the back of a spoon, about 10 minutes. Remove the bowl from the heat and stir in the butter until melted. Strain the lemon curd through a fine-mesh sieve into a clean bowl. Cover the lemon curd and refrigerate for at least 30 minutes before using.
  • To assemble the meringue shells, pipe or spoon the lemon curd into the center of each shell. Top with whipped cream and fresh raspberries, if desired.

Conclusion:

Meringue shells with lemon curd are a classic dessert that is both delicious and elegant. They are perfect for special occasions, such as weddings, showers, and birthday parties. With a little planning, they are also easy to make at home. By following the tips above, you can create perfect meringue shells and lemon curd that will impress your guests. So, next time you are looking for a special dessert, give meringue shells with lemon curd a try.

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