Meringues With Citrus Curd (Printable)

Crisp meringue shells filled with tangy lemon-orange curd for an elegant dessert

# What You Need:

→ For the Meringues

01 - 4 large egg whites, at room temperature
02 - 1 cup superfine sugar
03 - 1/2 teaspoon cream of tartar
04 - 1/2 teaspoon vanilla extract
05 - Pinch of salt

→ For the Citrus Curd

06 - 3 large egg yolks
07 - 2/3 cup granulated sugar
08 - 1/4 cup fresh lemon juice
09 - 2 tablespoons fresh orange juice
10 - 1 tablespoon finely grated lemon zest
11 - 1 tablespoon finely grated orange zest
12 - 4 tablespoons unsalted butter, cubed

→ For Serving (Optional)

13 - Fresh berries
14 - Edible flowers
15 - Mint leaves

# How-To Steps:

01 - Preheat the oven to 225°F. Line two baking sheets with parchment paper.
02 - In a clean, dry bowl, beat the egg whites and salt with an electric mixer on medium speed until foamy. Add the cream of tartar.
03 - Gradually add the superfine sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form. Beat in the vanilla.
04 - Spoon or pipe eight mounds of meringue onto the prepared baking sheets, creating a slight well in the center of each.
05 - Bake for 1 hour 15 minutes, then turn off the oven and let the meringues cool completely inside the oven for about 30 minutes.
06 - Meanwhile, make the citrus curd: In a heatproof bowl, whisk together egg yolks, sugar, lemon juice, orange juice, and both zests.
07 - Place the bowl over a saucepan of simmering water (double boiler) and cook, stirring constantly, until thickened for about 8–10 minutes.
08 - Remove from heat and whisk in the butter until smooth and glossy. Let the curd cool to room temperature.
09 - Once the meringues are cool, carefully remove from parchment. Spoon the citrus curd into the centers.
10 - Garnish with fresh berries, edible flowers, or mint if desired. Serve immediately.

# Expert Tips:

01 -
  • The contrast between crisp meringue and silky curd is absolutely addictive
  • You can make everything ahead and assemble right before serving
  • They look like something from a French patisserie with minimal effort
02 -
  • Even a drop of yolk in your whites will prevent them from whipping properly
  • Opening the oven door too early can cause meringues to crack or collapse
  • The curd continues thickening as it cools so do not overcook
03 -
  • Weighing your sugar is more accurate than using measuring cups
  • A piping bag gives the most professional looking meringues
  • Room temperature curd pipes more easily into the wells

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