Best Meringue Shells With Lemon Curd Recipes

LEMON MERINGUE TARTLETS

Steps:

• Spoon a little of the lemon curd into each pastry shell. Pipe a swirl of meringue on top and serve.
• To make lemon curd:
• Combine all of the ingredients, except butter, and whip over a double boiler. Whisk the mixture until thickened. Strain the curd into a mixing bowl and mix with paddle to cool.
• Once the mixture is 140 degrees F add the butter and mix until cool. Store refrigerated, well wrapped, until ready to use.
• To make meringue:
• In a double boiler heat the egg white and sugar until all the graininess of the sugar has dissolved.
• Whip the mixture until cooled and thickened into a shiny meringue, about 4 to 7 minutes.

EASTER MERINGUE CUPS

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Drop meringue into eight mounds on a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. , Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Spread cups with lemon curd and fill with fruit.

SWISS MERINGUE SHELLS

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Drop 8 mounds onto parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° until set and dry, 1 to 1-1/2 hours. Turn oven off; leave meringues in oven for 1 hour. , Cool on wire racks. Store in an airtight container. Fill shells with berries; garnish with whipped cream or ice cream if desired.