Mini Lemon Curd Filled Meringue
Mini Lemon Curd Filled Meringue recipe. Easy Meringue or pavlova nests filled with lemon curd served as a dessert or tarts.
- Prep Time: 30 min
- Cook Time: 30
- Total Time: 60 min
- Category: Desserts, snack
- Method: Oven Baking
Ingredients
Scale
- 4 large eggs (at room temp) Egg Whites only
- 1/2 tsp of cream of tartar
- 1 cup of castor sugar (fine sugar)
- 2 Cups of lemon curd (get the recipe–> How to make lemon curd )
Instructions
- Preheat oven to 300 Deg.F (150 Deg.C)
- Line two baking sheet pans with wax paper or baking mats.
- In a clean and dry mixer whip the egg whites on high until they become frothy and form high peaks. Doesn’t take long.
- Add the cream of tartar and continue beating on high while adding a tablespoon of castor sugar slowly and continue beating until all is added. This can take up to 10 minutes.
- When mixture has formed stiff peaks, you can then fill a piping bag with the mixture.
- Then pipe slowly a 3 -5 cm egg white, then start around that and pipe up until a required form is done. (a mini nest)All in one action.
- Bake for 10 minutes at 300 Deg.F (150 Deg.C) Then reduce heat to 250 Deg.F (120 Deg.C) and bake for a further 10 – 20 min. until the meringues feel hard and slightly golden.
- Turn oven off and leave meringues in oven to cool with oven door slightly open.
- Once cool, spoon some lemon curd into the mini nests and serve. (the recipe here)
- decorate as you please.
- The lemon curd may be stored in the fridge separately.