By
The Good Housekeeping Test Kitchen
We'll take these meringues, filled with our tangy lemon curd recipe, the way we take our eggs — sunny-side-up, please!
Nutritional information (per serving): About 205 cals, 3 g protein, 34 g carbs, 7 g fat (4 g sat), 140 mg sodium
Total Time:
Prep:
Cook:
Level:
Easy
Yield:
6 servings
Ingredients
- 3 large egg whites
- 1/4 tsp. cream of tartar
- 1/2 c. sugar
- 1/2 tsp. vanilla extract
- 3/4 c. Tangy Lemon Curd or prepared lemon curd
Tangy Lemon Curd
- 3 medium lemons
- 1 c. sugar
- 6 tbsp. butter, cut up
- 1 tbsp. cornstarch
- 5 large egg yolks
Directions
- Position one rack in middle of oven; preheat oven to 225°F. Line large baking sheet with parchment paper.
- In medium bowl with mixer on medium, beat egg whites with pinch salt until foamy. Add cream of tartar and beat on medium-high until soft peaks form. Add sugar 1 tablespoon at a time until peaks are stiff and glossy. Beat in vanilla.
- Spoon meringue into piping bag fitted with star tip, or into resealable plastic bag with one corner cut off. Pipe six 3-inch disks onto baking sheet, spacing 1 inch apart. Pipe around edges of disks to form 3/4-inch-high sides. Bake 1 hour.
- Turn oven off. Leave meringues in oven 11/2 hours with oven door closed. Remove from oven; cool completely. Store in airtight container at room temperature up to 1 week. To serve, fill each with about 1 1/2 tablespoon lemon curd.
- For the Tangy Lemon Curd: From 3 medium lemons, grate 1 tablespoon zest and squeeze 2/3 cups juice.
- In heavy 2-quart saucepan on medium, heat sugar, butter, cornstarch, 1/4 teaspoon salt, lemon juice and lemon zest to boiling. Boil 1 minute.
- In small bowl, lightly beat 5 large egg yolks. Into yolks, beat small amount of lemon mixture. Off heat, whisk egg mixture back into lemon mixture in saucepan. Return to medium-low heat; cook stirring constantly, until thickened, about 5 minutes.
- Pour lemon curd into bowl; cover surface area with plastic wrap and refrigerate 3 hours or until well chilled. Store in refrigerator up to 1 week. Makes about 1 2/3 cups.
