Lemon Curd-Filled Meringue Eggs

Name: Lemon Curd-Filled Meringue Eggs
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 25
Cuisine: Global
Ingredients: 1 teaspoon cornstarch; 4 larges egg whites; 3 larges eggs; 6 Tbsps strained fresh lemon juice (from about 4 small lemons); 1 teaspoon grated lemon zest; 1 pint strawberries, stemmed and sliced; 237 milliliters sugar; 6 Tbsps sugar; 4 Tbsps unsalted butter, cut into 4 pieces; 1 teaspoon vanilla extract; 1 teaspoon white vinegar

Lemon Curd-Filled Meringue Eggs

You can never have too many hor d'oeuvre recipes, so give Lemon Curd-Filled Meringue Eggs a try. This recipe serves 25. One portion of this dish contains about 1g of protein, 2g of fat, and a total of 76 calories. It is a good option if you're following a gluten free and vegetarian diet. A mixture of strawberries, sugar, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 2 hours and 10 minutes.

Instructions

Make lemon curd: Set a fine-mesh strainer over a glass bowl. In a medium saucepan, combine eggs, sugar and lemon zest; whisk until smooth.

Ingredients you will need

Lemon Curd

Lemon Zest

Sugar

Egg

Equipment you will use

Sieve

Sauce Pan

Whisk

Bowl

Add lemon juice and butter and cook over medium heat, whisking constantly, until mixture has thickened, 7 to 9 minutes. Watch carefully after foam on top dissipates. Do not allow mixture to boil. When mixture is thick, immediately pour through strainer into bowl. Cover surface with plastic wrap, pressing directly onto surface of curd, and refrigerate for at least 3 hours and up to 3 days.

Ingredients you will need

Lemon Juice

Butter

Wrap

Equipment you will use

Plastic Wrap

Whisk

Sieve

Bowl

Make meringues: Preheat oven to 200F and line a large, rimmed baking sheet with parchment.

Equipment you will use

Baking Sheet

Oven

Combine egg whites and vanilla in a clean, dry mixing bowl. Beat with a clean, dry whisk attachment on medium speed until foamy, about 30 seconds. Increase mixer speed to medium-high and whip until mixture is white and has increased in volume, about 1 minute. With mixer running, add 1 cup sugar in a slow, steady stream. Continue to whip until whites are shiny and form stiff peaks, 3 to 4 minutes longer.

Ingredients you will need

Egg Whites

Vanilla

Sugar

Equipment you will use

Mixing Bowl

Blender

Whisk

Add white vinegar and cornstarch and whip briefly to incorporate.

Ingredients you will need

Distilled White Vinegar

Corn Starch

Mixture should be thick, stiff and glossy.

Scoop meringue mixture into 6 mounds (about 3/4 cup each), spaced several inches apart on lined baking sheet. Use the back of a spoon to gently spread meringue into 4-inch rounds or egg shapes and to create an indentation in center of each.

Ingredients you will need

Mounds Bar

Spread

Egg

Equipment you will use

Baking Sheet

Bake meringues until firm and dry but not brown, about 1 hour 30 minutes. Do not open oven door while baking. Turn off oven, open oven door slightly, and let meringues sit in cooling oven until completely dry, about 2 hours.

Equipment you will use

Oven

Combine strawberries and remaining 1 1/2 tsp. sugar in a medium bowl and let stand at room temperature, stirring occasionally, until sugar has dissolved, 2 to 3 minutes. Divide lemon curd among meringues (creating "yolks" in centers); spoon some strawberries alongside each meringue and serve immediately.

Ingredients you will need

Strawberries