Sometimes it's fun to get a little fancy with desserts, especially when they are super easy. If you've never made meringue cups before, they are such a light and fun way to serve yummy desserts. We love to fill them with fresh whipped cream and berries, or this delicious homemade lemon curd atop a flavorful blueberry sauce. The combination of the lemon and blueberry is phenomenal!!
Lemon Curd Meringues with Blueberry Sauce
Makes about 12
4 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar
2 large eggs
2 large egg yolks
1/4 cup honey
1/4 cup + 2 tablespoons lemon juice
1/4 cup granulated sugar
2 tablespoons freshly grated lemon zest (zest of one lemon)
1/2 cup (1 stick) butter, cut into small pieces
12 oz. fresh blueberries
2 tablespoons honey
1 tablespoon lemon juice
Preheat the oven to 200°F. Line a baking sheet with parchment paper. Draw 3-inch circles on the paper (about 12).
To make the meringues, place the egg whites, cream of tartar, and salt in a mixing bowl with whisk attachment. Beat the eggs, gradually increasing the speed as the egg whites begin to foam. Gradually add the sugar and continue beating on high speed until the meringue is stiff and glossy. Transfer the meringue to a piping bag fitted with a large star tip. Pipe a base covering the entire drawn circle, then repeat circles on the edges to make a cup shape. Bake for 1 1/2 hours, then turn off the oven and let the meringues sit inside for another hour, not opening the oven. Remove the meringues from the oven and let them cool completely.
While the meringues are baking, make the lemon curd. In a small saucepan whisk together the eggs, egg yolks, honey, lemon juice, sugar, and lemon zest. Over medium low heat, cook the mixture stirring constantly, until a thermometer reads 180°F and the mixture is thickened. Remove from the heat and whisk in the butter. Transfer the pan to a bowl of ice-cold water and stir to chill it quickly. Once it has cooled, pour through a fine mesh sieve to remove any lumps. Refrigerate the lemon curd until ready to use.
To make the blueberry sauce, place all the ingredients in a blender. Blend on medium speed until everything is smooth. Strain the sauce through a fine mesh sieve into a bowl. Store in the refrigerator.
To assemble the desserts, spoon about 1-2 tablespoons blueberry sauce onto each plate, top with a meringue cup, and fill it with lemon curd. Top with some fresh blueberries and serve immediately.
Gather your ingredients for the meringues. You will need 4 egg whites, cream of tartar, salt, and 1 cup of sugar.
Preheat the oven to 200°F. Line a baking sheet with parchment and draw 12 3-inch circles on it. I used the bottom of a drinking glass as the template. Set aside. In a mixing bowl with a whisk attachment, beat together the 4 egg whites, 1/2 teaspoon cream of tartar, and 1/8 teaspoon salt. When the mixture looks foamy and combined, gradually add the sugar. Increase the speed to high and beat for about 3-4 minutes or until stiff and glossy.
Put the meringue into a piping bag with a large start tip. Pipe in each circle a flat layer covering the entire circle, then pipe on top of the edge a few more times to make a cup shape. The meringue should be stiff enough to hold its shape. Bake at 200°F for 1 1/2 hours, then turn the oven off and leave the meringues in for an additional hour. Do not open the oven door. After the 2 1/2 hours, remove from the oven and allow to cool completely on the pan.
While the meringues are baking, make your lemon curd. You will need 4 eggs, honey, sugar, a lemon, extra lemon juice, and a stick of butter.
In a small saucepan, whisk together 2 eggs, 2 egg yolks, 1/4 cup honey, 1/4 cup plus 2 tablespoons lemon juice (juice the lemon, then add additional lemon juice to get the right amount), 1/4 cup sugar, and 2 tablespoons lemon zest. Cook over medium low heat, whisking constantly, until a thermometer reads 180°F or it's thickened. Remove from the heat and add the chopped butter. Whisk until melted and smooth.
Put the pan in a bowl of ice-cold water. Stir until cooled.
Pour the lemon curd through a fine mesh strainer to get out any lumps. Refrigerate the lemon curd until serving.
To make the blueberry sauce, you'll need a pound of blueberries, lemon juice, and honey.
Place 12 oz. blueberries, 2 tablespoons honey, and 1 tablespoon lemon juice in a blender. Blend until smooth, then pour through a fine mesh strainer to get the chunks out. Refrigerate until serving.
When ready to prepare and serve the desserts, place about 1-2 tablespoons blueberry sauce on each plate, top with a meringue, and fill with lemon curd. Top with a few fresh blueberries.
The texture of the meringue and the combination of lemon and blueberry flavors is just incredible. It's a dessert that will WOW your family and friends!
Recipe Source: Recipe adapted from a recipe in The Bee Charmer Cookbook