These super simple and delicious meringue eggs will the make an egg-celent addition to your Easter spread!
Ingredients
Meringue
4egg whites120g
1cupgranulated sugar200g
2tspcornstarch
1/2tsplemon juice
Lemon Curd
4egg yolks80g
1/2cupgranulated sugar100g
1/4cupstrained lemon juice60g
2tbspunsalted butter
Assembly
Meringue eggs
Lemon curd
1/2cupheavy cream (whipped with the zest of 1/2 a lemon)
Instructions
Meringue
Prepare a baking pan by lining it with a piece of parchment paper. Preheat oven to 300F.
Place the egg whites bowl of a stand or hand-held mixer fitted with the whisk attachment. Beat the meringue until it reaches soft, rolling peaks (more like hills)! Slowly stream the sugar and turn the mixer up until you reach stiff peaks. Beat in the cornstarch and lemon juice for a couple of seconds.
Pipe or spoon meringue into 12 small ovals. If piping, use a large round tip. Use the back of a spoon to make an indentation into the bottom 1/3 of each oval. Place the meringues into the oven and turn the heat down to 275F. Bake for 1- ½ hours.
Lemon Curd
Place a saucepot, ½ filled with water, on the heat and bring to a simmer.
In a medium-sized bowl that is about 30% larger than your pot of water,, whisk together the eggs, sugar and lemon juice Set the bowl above the pot and reduce heat to low. Stir the mixture over heat until a thick custard forms (this may take about 10 minutes).
Remove from heat and stir in the butter until smooth. Cool to set.
Assembly
Once the meringues have cooled, spoon the whipped cream evenly between the indents in the eggs. Spoon or pipe the curd over the whipped cream.