Meringue Nests with Lemon Curd are a showstopping dessert that pairs crisp, airy meringue with the tangy richness of homemade lemon curd. The contrast between sweet and tart, crisp and creamy, makes every bite an elegant delight. Perfect for spring celebrations, afternoon tea, or a light finish to a special dinner.
[cooked-sharing]
Yields6 ServingsPrep Time25 minsCook Time1 hrTotal Time1 hr 25 mins
For the Meringue Nests
4large egg whites, room temperature
1cupsuperfine granulated sugar
¼tspcream of tartar (or 1/2 tsp lemon juice)
½tspvanilla extract
For the Lemon Curd
3large egg yolks
½cupgranulated sugar
⅓cupfresh lemon juice (about 2 lemons)
1tsplemon zest
4tbspunsalted butter, cubed
Optional Toppings
Fresh berries (raspberries, blueberries)
Mint leaves
Powdered sugar for dusting
Make the Meringue Nests
1
Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
In a clean mixing bowl, beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, while continuing to beat until stiff, glossy peaks form. Beat in vanilla.
Spoon or pipe the meringue into 6 round "nests" on the parchment, making a slight indent in the center.
Bake for 1 hour, then turn off the oven and let the meringues cool inside for another hour without opening the door.
Make the Lemon Curd
2
In a saucepan, whisk together egg yolks, sugar, lemon juice, and zest.
Cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture thickens and coats the back of a spoon (about 7–10 minutes).
Remove from heat, stir in butter until smooth, and let cool. Refrigerate until ready to use.
Assemble the Nests
3
Once the meringue nests are fully cooled, spoon a dollop of lemon curd into the center of each.
Garnish with fresh berries, mint leaves, and a light dusting of powdered sugar, if desired.
Tips & Variations
4
Make ahead: Meringues can be stored in an airtight container at room temperature for 2–3 days. Lemon curd lasts up to 1 week in the fridge.
Don't skip the cooling step in the oven—this helps prevent cracking.
For mini versions, pipe smaller nests and reduce baking time to 45 minutes.
Add a spoonful of whipped cream for extra indulgence.
Ingredients
For the Meringue Nests
4large egg whites, room temperature
1cupsuperfine granulated sugar
¼tspcream of tartar (or 1/2 tsp lemon juice)
½tspvanilla extract
For the Lemon Curd
3large egg yolks
½cupgranulated sugar
⅓cupfresh lemon juice (about 2 lemons)
1tsplemon zest
4tbspunsalted butter, cubed
Optional Toppings
Fresh berries (raspberries, blueberries)
Mint leaves
Powdered sugar for dusting
Directions
Make the Meringue Nests
1
Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
In a clean mixing bowl, beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, while continuing to beat until stiff, glossy peaks form. Beat in vanilla.
Spoon or pipe the meringue into 6 round "nests" on the parchment, making a slight indent in the center.
Bake for 1 hour, then turn off the oven and let the meringues cool inside for another hour without opening the door.
Make the Lemon Curd
2
In a saucepan, whisk together egg yolks, sugar, lemon juice, and zest.
Cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture thickens and coats the back of a spoon (about 7–10 minutes).
Remove from heat, stir in butter until smooth, and let cool. Refrigerate until ready to use.
Assemble the Nests
3
Once the meringue nests are fully cooled, spoon a dollop of lemon curd into the center of each.
Garnish with fresh berries, mint leaves, and a light dusting of powdered sugar, if desired.
Tips & Variations
4
Make ahead: Meringues can be stored in an airtight container at room temperature for 2–3 days. Lemon curd lasts up to 1 week in the fridge.
Don't skip the cooling step in the oven—this helps prevent cracking.
For mini versions, pipe smaller nests and reduce baking time to 45 minutes.
Add a spoonful of whipped cream for extra indulgence.
