Meringues with Citrus Curd Recipe

Introduction

These light and crisp meringues paired with a zingy gingery citrus curd make for a delightful dessert that’s both elegant and refreshing. Topped with fresh berries and mint, they offer a perfect balance of sweetness and tartness for any occasion.

Ingredients

• 4 large egg whites
• Pinch kosher salt
• 2 teaspoons cornstarch
• 1 1/4 cups white granulated sugar (for meringue)
• 1 teaspoon white wine or red wine vinegar
• 1/4 teaspoon pure vanilla extract
• 3/4 cup citrus juice (combination of oranges and Meyer lemons recommended)
• 4 tablespoons unsalted butter (at room temperature)
• 1/2 cup white granulated sugar (for curd)
• 2 large egg yolks
• 2 large eggs
• 1/4 teaspoon salt
• 1 inch knob ginger (finely grated)
• 1/2 pint berries (combination of blackberries and blueberries suggested)
• 12 to 14 sprigs of mint
• 1 tablespoon powdered sugar

Instructions

1. Step 1: Preheat your oven to 200 degrees F and line two baking sheets with parchment paper.
2. Step 2: In a stand mixer bowl with the whisk attachment, combine egg whites, salt, and cornstarch. Once foamy, slowly add 1 1/4 cups sugar while beating on high until stiff peaks form.
3. Step 3: Add vinegar and vanilla extract, then beat briefly until incorporated. Spoon large dollops onto the parchment-lined sheets, creating small cavities with the back of a spoon. You should get about 12 meringues.
4. Step 4: Bake for 2 hours until dry and crisp. Turn off the oven and let the meringues cool inside to room temperature.
5. Step 5: Simmer the citrus juice in a small saucepan over medium heat until reduced by half (about 3-5 minutes). Let it cool slightly.
6. Step 6: In a mixer bowl, beat softened butter and 1/2 cup sugar until fluffy. Add egg yolks and eggs, beating until fully combined.
7. Step 7: Stir in salt, then gradually add the reduced citrus juice and grated ginger. The mixture may look curdled—this is normal.
8. Step 8: Place the bowl over a simmering water bath, stirring constantly. Cook slowly for about 10 minutes until the curd thickens enough to coat a spoon and reaches 166°F.
9. Step 9: Strain the curd through a sieve into a chilled bowl for a silky texture. Store in an airtight container in the fridge for up to one week.
10. Step 10: When ready to serve, spoon citrus curd into the meringue cavities. Garnish with fresh berries, sprigs of mint, and a dusting of powdered sugar.

Tips & Variations

• Make the meringues and citrus curd a day ahead to save time and enhance flavor.
• Use a mix of citrus juices like lemon, orange, and lime for a more complex curd.
• Swap berries based on season or preference—raspberries or strawberries also work well.
• Ensure the egg whites are free of yolk for better volume in the meringue.

Storage

Store baked meringues in an airtight container at room temperature for up to 3 days to keep them crisp. The citrus curd should be refrigerated in a sealed container for up to one week. Assemble just before serving to maintain the meringues’ texture. If needed, reheat the curd gently over a warm water bath before spooning onto the meringues.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lemon juice instead of Meyer lemon?

Yes, regular lemon juice works fine, though Meyer lemons are sweeter and less tart, which adds a nice subtle flavor to the curd. You can adjust sugar accordingly if using regular lemons.

How do I know when the meringues are done baking?

The meringues are ready when they feel dry and crisp to the touch and easily lift off the parchment paper without sticking. Baking at low temperature for 2 hours dries them out without browning.

Meringues with Citrus Curd Recipe

Print Recipe

★★★★★

5 from 83 reviews

Delight in these crispy, airy meringues paired with a tangy and gingery citrus curd, garnished with fresh berries and fragrant mint. This elegant dessert is perfect for making ahead, allowing you to impress guests with minimal last-minute effort. The meringues are slow-baked to perfection while the citrus curd is gently cooked in a double boiler to achieve a smooth, rich texture.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: 12 meringues 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western

Ingredients

Scale 1x2x3x

Meringues

• 4 large egg whites
• Pinch kosher salt
• 2 teaspoons cornstarch
• 1 1/4 cups white granulated sugar
• 1 teaspoon white wine or red wine vinegar
• 1/4 teaspoon pure vanilla extract

Gingery Citrus Curd

• 3/4 cup citrus juice (combination of oranges and Meyer lemons)
• 4 tablespoons unsalted butter, at room temperature
• 1/2 cup white granulated sugar
• 2 large egg yolks
• 2 large eggs
• 1/4 teaspoon salt
• 1 inch knob ginger, finely grated

Garnish

• 1/2 pint berries (combination of blackberries and blueberries)
• 12 to 14 sprigs of fresh mint
• 1 tablespoon powdered sugar

Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper. Set them aside for baking the meringues.
2. Whip Meringue Base: In the bowl of a stand mixer fitted with a whisk attachment (or use a hand mixer and bowl), combine the egg whites, kosher salt, and cornstarch. Whisk until foamy. Gradually add the white granulated sugar while continuing to whip the mixture at high speed. Beat for 2 to 3 minutes until very stiff peaks form. Add the vinegar and vanilla extract, then beat again briefly to combine.
3. Shape Meringues: Spoon large dollops of the meringue mixture onto the prepared baking sheets. Use the back of a spoon to make small cavities in each dollop, creating spaces for the citrus curd later. You should get about 12 meringues, sized according to your preference.
4. Bake Meringues: Bake the meringues in the preheated oven for 2 hours, or until they are dry and crisp to the touch. After baking, turn off the oven and allow the meringues to cool to room temperature inside the oven to avoid cracks.
5. Reduce Citrus Juice: In a small saucepan over medium heat, simmer the citrus juice until it reduces by half, about 3 to 5 minutes, until you have around 1/3 cup of concentrated juice. Remove from heat and let cool slightly.
6. Prepare Citrus Curd Base: In the stand mixer’s stainless steel bowl, beat the softened butter and sugar together until light and fluffy, approximately 2 minutes. Add the egg yolks and beat to combine. Add the whole eggs and continue beating until fully incorporated.
7. Add Flavorings to Curd: Stir in the salt, then gradually incorporate the reduced citrus juice and finely grated ginger. The mixture may appear curdled, but this is normal.
8. Cook Curd Using Double Boiler: Clean the small saucepan and fill it with a few inches of water. Bring to a simmer, then place the bowl containing the curd mixture on top of the saucepan to create a double boiler. Stir constantly and cook the curd gently for about 10 minutes, or until it thickens enough to coat the back of a spoon and reaches 166°F (74°C) on a thermometer. Remove from heat.
9. Sieve the Curd: Pass the cooked curd through a fine sieve into a chilled bowl multiple times to ensure a silky smooth texture. Transfer the curd into an airtight container and refrigerate for up to a week.
10. Assemble Dessert: Both the meringues and citrus curd can be prepared a day in advance. Just before serving, spoon the gingery citrus curd into the cavities of each meringue. Garnish with fresh berries, sprigs of mint, and a light dusting of powdered sugar.

Notes

• The meringues can be made and baked well in advance; store them in an airtight container to maintain crispness.
• The citrus curd will thicken as it cools; ensure you cook it long enough for proper consistency.
• Using fresh citrus juice from Meyer lemons and oranges adds a balanced sweetness and tang.
• The ginger adds a unique zing that complements the sweetness of the curd—adjust amount to taste.
• Pass the curd through a sieve to remove any cooked egg bits for a perfectly smooth texture.
• Make sure to completely cool meringues in the oven with the heat off to prevent cracking from sudden temperature changes.
• Mint garnish is highly recommended to add freshness and aroma to the final dish.

Keywords: meringues, citrus curd, gingery curd, baked meringues, dessert, berries, mint garnish, make ahead dessert, ginger citrus curd