MERINGUE SHELLS WITH LEMON CURD
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
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.
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Nomsa Mathebula
[email protected]Overall, I thought this recipe was a good starting point, but I would make some adjustments next time.
hadeel alhidam
[email protected]These meringue shells were a bit too delicate for my taste, but the lemon curd was delicious.
Janak Sunuwar
[email protected]I'm not a huge fan of meringue, but I loved these shells. They were light and airy, and the lemon curd was the perfect complement.
Malik Asif Awan
[email protected]These meringue shells are a great way to use up egg whites. They're also a fun and festive dessert.
Mahlet Kebede
[email protected]I love the combination of sweet and tangy in this recipe. The meringue shells are the perfect vessel for the lemon curd.
Icon Dexter
[email protected]These meringue shells were so easy to make and they turned out so well! I'm definitely going to make them again.
MOHA JR
[email protected]Overall, I thought this recipe was a good starting point, but I would make some adjustments next time.
Lovely Bondy
[email protected]I had a hard time getting the meringue shells to hold their shape, but the lemon curd was easy to make and very tasty.
King KDG
[email protected]These meringue shells were a bit too sweet for my taste, but the lemon curd was delicious.
LUCY HINNEH
[email protected]I've made these meringue shells several times now and they always turn out perfect. They're the perfect addition to any dessert table.
Tristan Jupiter
[email protected]The recipe was easy to follow and the results were stunning. I'm so glad I tried this recipe.
Andres Leon ramirez
[email protected]I made these meringue shells for a party and they were a huge hit! Everyone loved them.
DHAMI Tek
[email protected]These meringue shells with lemon curd were a delightful treat! The shells were light and airy, and the lemon curd was tangy and sweet. I loved the combination of flavors and textures.