Delicious meringue nest fill-up with lemon curd
Easter is usually celebrated with a lot of chocolate to eat and chocolate recipes. They are my favorites, but I wanted to propose to you here a delicious fruit’s recipe with lemon flavor.
The perfect balance between the sweet of the meringue and the sour of the lemon curd.
The colors & flavors create a complete spring recipe. Easy to bake and perfect as a snack, I hope you will enjoy the recipe.
About this Recipe
The origin of the French meringue is not well known. The most famous theory comes from a Swiss baker at the end of the 17th century, but we didn’t have real proof of that due to a fire. So the mystery will last 😉
You have 3 different types of meringue:
- The French one
- The Swiss one
- The Italian one
- 2 egg whites (approximately 70g)
- 3/4 cup (140g) of sugar
- 2/3 drops of lemon juice
- 2 egg yolks
- 1/4 cup (40g) of granulated sugar
- 1 tbsp (15g) of unsalted butter
- 1 lemon (zest + juice)
- 1 tsp of cornflour
- Sugar eggs
Step by Step Instructions
Preheat your oven at 100°C (212°F)
Start by separating your egg whites & eggs yolks. Pour your egg whites in the bowl of your stand mixer already prepared with the whisk tool. Add the drops of the lemon juice.
Place aside the egg yolks for the lemon curd recipe.
Turn on your stand mixer and start to whisk slowly your egg whites. Then, increase step-by-step the speed until they start to create a foam.
Add gradually the sugar in your eggs whites. Then, increase the speed of the stand mixer and let it on until the sugar is melted and your meringue is perfectly whipped.
While your meringue is whipping, prepare your pastry bag with a star piping tip.
When your meringue is ready, pour it in your pastry bag and pipe it on a baking mat. For these cute nest, just pipe a full round level and then another circle on the top by letting the center empty to pour then your lemon curd.
Place them in the oven for approximately 1h30. They should not brown, so it’s really important to keep your oven really low. They are bake when you could detach them easily from the baking mat.
Let them cool completely before the set up.
While your meringue are baking, it’s the perfect time to prepare your lemon curd.
Place in a mixing bowl the sugar, the lemon zest and the lemon juice. Add the egg yolks and whisk quickly. Then, add the cornflour and whisk.
Pour everything in a saucepan and place it on medium heat. Stir continually until the mix thicken.
Then, pour it back in a clean mixing bowl and add the butter. Stir until is well combine.
Place on the top some plastic wrap “au contact” and place your lemon curd in the fridge until it’s completely cool before using.
Once your meringue is cool as well as your lemon curd, take all your elements to make the set up.
As you create a space in the center of your meringue, like a little nest, pour inside some lemon curd.
Then, place on the top some sugar eggs and voilà! Your delicious Easter treats are ready to be eaten 😉
YOUR FREE EBOOK!
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