Meringue Cups with Strawberries and Meyer Lemon Curd

Name: Meringue Cups with Strawberries and Meyer Lemon Curd
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters butter, cut in pieces; 7 larges eggs, divided; 473 milliliters granulated sugar, divided; 680 grams About Meyer lemons; 177 milliliters powdered sugar; 2 pints strawberries, hulled and sliced or quartered

Meringue Cups with Strawberries and Meyer Lemon Curd is a gluten free, fodmap friendly, and vegetarian side dish. This recipe makes 12 servings with 372 calories, 5g of protein, and 18g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of butter, meyer lemons, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Make meringues: Preheat oven to 20

Equipment you will use

Oven

Separate 6 eggs and put whites into the metal bowl of a stand mixer; set yolks aside.

Ingredients you will need

Egg Yolk

Egg

Equipment you will use

Stand Mixer

Bowl

Add 3/4 cup granulated sugar to whites. Set bowl over a pan of simmering water and whisk until slightly warm, about 1 1/2 minutes.

Ingredients you will need

Granulated Sugar

Water

Equipment you will use

Whisk

Bowl

Frying Pan

Using whisk attachment, beat whites with mixer on high speed until they hold a straight peak when beater is lifted, 1 1/2 to 2 minutes. Sift powdered sugar and 1/4 cup granulated sugar into another bowl. Gradually add sifted sugars to whites (about 1/4 cup every 30 seconds), beating on high speed once sugar is incorporated, until mixture holds a stiff, straight peak when beater is lifted, 5 to 8 minutes; check often and do not overbeat.

Ingredients you will need

Sugar

Powdered Sugar

Equipment you will use

Blender

Whisk

Bowl

Line 2 large baking sheets with parchment paper and glue down corners of paper with dabs of meringue. Spoon 6 equal mounds of meringue (1/2 to 2/3 cup each) onto each sheet, spacing evenly. With back of a soup spoon, spread each mound into a circle about 3 1/2 in. wide with a 2-in.-wide hollow in the center.

Ingredients you will need

Mounds Bar

Soup

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Baking Paper

Baking Sheet

Bake meringues until firm, about 1 1/2 hours. Turn off oven and leave meringues in oven to firm overnight.

Equipment you will use

Oven

Meanwhile, make lemon curd: Finely shred zest from 2 lemons. Squeeze juice from enough lemons to make 1 cup. In a metal bowl, whisk zest, juice, remaining 1 cup granulated sugar, the egg yolks, and remaining whole egg to blend.

Ingredients you will need

Granulated Sugar

Lemon Curd

Egg Yolk

Egg

Lemon

Juice

Equipment you will use

Whisk

Bowl

Add butter. Stir mixture over a pan of simmering water until it thickly coats a metal spoon, 10 to 15 minutes.

Ingredients you will need

Butter

Water

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Frying Pan

Let cool, whisking often. Cover with plastic wrap directly touching curd and chill until cold, at least 2 hours.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Whisk

Loosen meringues from parchment, put on plates, and spoon about 1/4 cup lemon curd into each. Scatter some berries onto meringues and serve the rest from a bowl.

Ingredients you will need

Lemon Curd

Berries