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Mini Meringues with Lemon Curd: Best Elegant Recipe

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Mini Meringues with Lemon Curd are elegant bite-sized desserts made with crisp airy meringue shells and silky homemade lemon curd. Perfect for tea parties, bridal showers, holidays, spring celebrations, and dessert platters.

  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 75 minutes
  • Total Time: 160 minutes
  • Yield: 20 mini meringues 1x
  • Category: Dessert

Ingredients

Scale
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar or lemon juice
  • 1/2 teaspoon vanilla extract
  • 3 large egg yolks
  • 1/2 cup granulated sugar for curd
  • 1/3 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 tablespoons unsalted butter
  • Fresh berries optional
  • Whipped cream optional
  • Mint optional

Instructions

  1. Preheat oven to 225°F and line trays with parchment paper.
  2. Beat egg whites until soft peaks form.
  3. Add sugar slowly while beating until glossy stiff peaks form.
  4. Fold in cornstarch, vinegar, and vanilla.
  5. Pipe mini nests onto trays.
  6. Bake 60 to 75 minutes.
  7. Turn oven off and cool meringues inside oven.
  8. Whisk yolks, sugar, lemon juice, and zest in saucepan.
  9. Cook over low heat until thickened.
  10. Remove from heat and stir in butter until smooth.
  11. Cool and refrigerate curd.
  12. Fill meringues with lemon curd before serving.
  13. Top with berries, whipped cream, or mint if desired.

Notes

  • Use grease-free bowls for whipping egg whites.
  • Room temperature egg whites whip best.
  • Add sugar gradually for stable glossy peaks.
  • Fill meringues just before serving.
  • Store shells airtight up to 5 days.
  • Refrigerate lemon curd up to 1 week.
  • Best assembled same day.
  • Avoid humid weather when making meringues.

Nutrition

Find it online: https://recipeshots.com/mini-meringues-with-lemon-curd/