Recipe: Sunny Side Up Lemon Mini Meringues

March 31, 2021 2 min read

Sunny Side Up Lemon Meringues for Easter Desert
IMAGE COURTESY OF goodhousekeeping.com
We've got Lemon's on our mind this month (well.... we have had for the past FEW months actually, but more on that soon) so what better way to share our lemon-y obsession with you all than with some of our favourite lemon finds. This super cute (and outrageously delicious) recipe for Lemon infused meringues, is one for the 'save' folder, tried and tested by yours truly.
So, pop down to your local market, stock up on some Free Range Eggs, get your bestie over and try these lemon meringue tarts out for yourself. 
Promise you won't be disappointed!
 
INGREDIENTS
Meringues
  • 3  Large egg whites (Please always choose Free Range!)
  • 1/4 tsp. cream of tartar
  • 1/2 a cup of sugar
  • 1/2 tsp vanilla extract
  • 3/4 cup of Tangy Lemon Curd 
  • Tangy Lemon Curd
  • 3 Medium lemons
  • 1 cup of sugar
  • 6 tbsp. butter, cut up
  • 1 tbsp. cornstarch
  • 5 Large egg yolks (Please always choose Free Range for happy chickens)
METHOD
  1. Preheat the oven to 225°F (110°C) . Line a large baking sheet with baking paper. 
  2. Place a baking rack in the middle of your oven.
  3. In a medium bowl with your 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 1 Tablespoon of sugar at a time until the egg white peaks are stiff and glossy. Beat in vanilla.
  4. Spoon the meringue into piping bag fitted with star tip, or into a resealable plastic bag with one corner cut off. Pipe six 3-inch disks onto baking sheet, spacing 1 inch apart (They will expand). Pipe around edges of disks to form 3/4-inch-high sides. If you don't have a piping bag, try & re-create the photo.
  5. Bake 1 hour.
  6. Turn the oven off & leave the meringues in the oven for 1.5 hours with oven door closed. Remove from the oven; cool completely.
  7. 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:
  1. From 3 medium lemons, grate 1 tablespoon zest and squeeze 2/3 cups juice.
  2. In a large saucepan on medium, heat the sugar, butter, cornstarch, 1/4 teaspoon salt, lemon juice and lemon zest to boiling. Boil for 1 minute.
  3. In another small bowl, lightly beat 5 large egg yolks.
  4. Beat a small amount of lemon mixture into the yolks.
  5. Remove the lemon mixture off the heat and whisk the yolk egg mixture back into lemon mixture in the saucepan. Once mixed, Return to medium-low heat; cook stirring constantly, until thickened, about 5 minutes.
  6. Pour the 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.

YUM! Easter Breakfast anyone? Be sure to tag us on @luna.androse when you whip up any of our recipes online - we would love to see your creations! x 


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