DIY: Meringue with lemon curd

To me meringue always has something festive. It is sweet, often colourful and the combination with a tangy counterpart such as lemon curd is simply divine. I make meringues for dinner parties and turn them into Etons mess, which is a desert with whipped cream, meringue and fresh fruits such as strawberries. A real treat! In this blog post I will give you the recipe for meringues filled with home made lemon curd and tell you a bit more about development and presentation options.

I like to present meringue as a dessert together with a strong espresso. Since meringues are quit sweet the bitterness of a good espresso complements very well. Meringues are a very suitable sweet for a high tea as well. The options are endless. Try to be creative in the way make and present your meringue. You can use a piping bag to create different designs. For a more artisanal look use a spoon and place a dollop of meringue on your baking tray.

When you serve the meringue to your guests keep in mind what occasion it is for. For a high tea I like to make small meringues since you serve other items as well. When it is for dessert you can make a pavlova or a meringue roll filled with a mouse of lemon curd, mascarpone and cream. Since it is always in the details finish your meringue with some icing sugar and add some good looking black berries, strawberries or any other fruit you prefer.


Lemon curd – Cooking time 15 min / Preparation time 3 hrs

5 egg yolks
200 grams light caster sugar
100 ml lemon juice
lemon zest (from 1 lemon)
100 grams of diced butter

  1. Place all the ingredients (except the butter) in a saucepan. It is very important you continuously stir the mixture while it is slowly boiling. Continue doing so until the mixture is creamy and thick enough to coat the back of a spoon. It has to have the thickness of yoghurt.
  2. Remove the lemon curd from the heat and stir in the butter.
  3. Transfer the mixture to a sterilised jar and place in the fridge for at least three hours.

Ingredients – cooking time 20-30 min / preparation time 1,5 hrs
4 large egg whites, at room temperature
200 grams light caster sugar

  1. Preheat the oven at 100C or 212F.
  2. Whisk the egg whites in a clean! bowl until soft peaks are formed. You should be able to turn the bowl upside down without the mixture falling out.
  3. Now you can start gradually adding the sugar. At the end the mixture should be very thick and shiny.
  4. Spoon the mixture into a piping bag or make small dollops with a spoon and place them on a baking tray covered with baking parchment.
  5. Bake for 1,5 hours.
  6. Take the meringues out of the oven and leave them to cool on a baking tray.
  7. Get the lemon curd you made earlier and place a teaspoon of curd on each side of two meringues. Push them together and serve.




2 Comments Add yours

  1. Wow beautiful combo. Love how you have made them like macaroons (:

    Liked by 1 person

    1. Esther says:

      Thank you!I was really happy with the result too and they taste sooo good 🙂

      Liked by 1 person

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