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Lemon Meringue Delights with Lemon Curd, Fresh Fruit, and Whipped Cream Recipe

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4.1 from 14 reviews

These Lemon Meringues are a delightful dessert featuring crisp, chewy meringue nests with a tangy lemon curd filling, topped with lightly whipped cream and fresh fruit. A perfect balance of sweet and tart, this recipe combines classic meringue techniques with fresh citrus flavors to create an impressive and refreshing treat suitable for any special occasion or simply to brighten up your day.

Ingredients

Meringue

  • 8 large egg whites (at room temperature)
  • Pinch of flaky sea salt
  • 500 g caster sugar
  • Zest of 1 large lemon (you will need the zest and 10ml lemon juice)
  • 2 tsp cornflour
  • 10 ml lemon juice

Lemon Curd

  • 100 g caster sugar
  • Zest of 2 large lemons
  • 5 large egg yolks (at room temperature)
  • 80 ml lemon juice
  • 60 g unsalted butter (diced)

To Serve

  • Lemon curd (prepared from above)
  • Lightly whipped cream (around 600 ml double or whipping cream)
  • Fresh fruit (such as berries or sliced peaches for garnish)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 180ºC/160ºC Fan. Line two large baking sheets with non-stick baking paper and set them aside to prepare for meringue placement.
  2. Whisk Egg Whites: Place the egg whites in the bowl of a stand mixer that is completely clean and dry. Add a pinch of flaky sea salt and whisk on low speed until foamy. Slowly increase speed to medium and whisk until soft peaks form; this will take about 3-4 minutes.
  3. Prepare Lemon Sugar: In a separate bowl, combine the caster sugar and lemon zest. Rub together with your fingertips to release the citrus oils, enhancing the flavor of the lemon zest.
  4. Incorporate Sugar into Egg Whites: Increase the mixer speed to medium-high. Gradually add the lemon sugar spoonful by spoonful, ensuring each addition is fully incorporated before adding the next. Continue until the mixture forms a smooth, glossy meringue that holds its shape upside down; this takes about 5 minutes.
  5. Add Cornflour and Lemon Juice: Sift in the cornflour and drizzle in the lemon juice. Gently fold these ingredients into the meringue to combine without deflating the mixture.
  6. Prepare Baking Sheets for Stability: Dab a little meringue on the corners of each baking sheet to stick the baking paper down, preventing it from slipping during baking, then place the paper back down.
  7. Shape Meringues: Using two spoons, scoop equal-sized mounds of meringue spaced well apart onto the prepared baking sheets. You should get about 12 meringues. Use the back of a spoon to make a shallow indentation in the center of each, creating room for the lemon curd filling later.
  8. Bake Meringues: Put the baking trays into the oven, immediately reduce the temperature to 150ºC/130ºC Fan and bake for 30 minutes. After baking, turn off the oven and leave the meringues inside for another 30 minutes to dry out fully. Remove and let cool completely; they should be crisp outside but chewy on the inside.
  9. Make Lemon Curd: In a heat-proof bowl, mix sugar and lemon zest with fingertips until clumpy and well combined. Add egg yolks and whisk with a rubber spatula or silicone whisk until mixture is thickened, pale, and slightly foamy.
  10. Heat Lemon Juice: In a saucepan, heat lemon juice over medium-high heat until just boiling. Remove from heat and gradually pour it over the lemon-sugar-egg yolk mixture, whisking constantly to prevent cooking the eggs.
  11. Cook Lemon Curd: Transfer the mixture back into the saucepan and cook over low heat, stirring constantly until thickened enough to coat the back of a spoon, about 5 minutes. Ensure gentle heat to avoid curdling.
  12. Finish Lemon Curd: Remove from heat and gradually stir in the diced butter until fully melted and incorporated. Pour lemon curd into a jar, allow to cool completely, then cover and refrigerate until needed.
  13. Serve the Lemon Meringues: Arrange cooled meringues on a serving plate. Top each with dollops of lightly whipped cream, a spoonful of lemon curd, and fresh fruit. Alternatively, stack into a tower, lavish with cream, then drizzle with lemon curd. Enjoy this refreshing dessert!

Notes

  • Ensure your mixing bowl and whisk are completely clean and dry for the egg whites to whip properly.
  • Use room temperature eggs to achieve maximum volume when whisking.
  • The baking temperature is lowered after placing the meringues to ensure they dry out without browning too much.
  • If the lemon curd thickens too slowly, maintain gentle heat and keep stirring to prevent scrambling the eggs.
  • Fresh fruit like raspberries, blueberries, or sliced kiwi pairs beautifully with this dessert.
  • For a dairy-free option, substitute whipped cream with coconut cream or a plant-based alternative.

Find it online: https://bitezly.com/lemon-meringue-delights-with-lemon-curd-fresh-fruit-and-whipped-cream-recipe/