lemon cream meringues

Shared by Ben · with credit

Original recipe from smittenkitchen.com · shared with credit by Ben

Light, crispy meringue shells hold tangy lemon curd and whipped cream—the contrast of sweet, tart, and airy textures is what makes this dessert so satisfying.

Ingredients

• 1/4 teaspoon fine sea or table salt
• 3/4 cup (150 grams) granulated sugar
• 1 tablespoon cornstarch
• 4 large egg whites
• 1/2 teaspoon white or cider vinegar
• 1/2 teaspoon vanilla extract

• 2 lemons
• 3/4 cup (150 grams) granulated sugar
• 4 large egg yolks
• 3 tablespoons (45 grams) unsalted butter

• 1 cup (225 grams) heavy or whipping cream
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons (30 grams) sour cream or crème fraîche
• 2 tablespoons (25 grams) granulated sugar, or more to taste
• Fresh berries and/or powdered sugar, if you wish

Instructions

1. Heat oven to 250°F. Line two large baking sheets with parchment paper.
2. In a small bowl, combine the salt, sugar, and cornstarch. In the large bowl of a stand mixer fitted with the whisk attachment, or with a hand mixer, beat the egg whites on medium/low speed until they begin to thicken — they'll look satiny and you'll see some trails form from the beaters. Increase the speed to medium, and sprinkle the sugar-cornstarch mixture a small amount at a time with the machine running, letting it fully disappear into the egg whites for 10 to 20 seconds before adding more. Beat for another minute or two once added, then add vinegar and vanilla. Continue to whip the mixture until the egg whites are glossy, and stiff peaks form when the whisk is lifted. I do this on a lower speed than others because I find it makes a more thick, stable meringue.
3. Scoop meringue batter in generous 1/4-cup dollops evenly space over the two prepared trays. You should have 12. Use the back of a soup spoon to create a swooshed indentation in the center of each, perfect for puddling lemon curd. Transfer pans to the oven and bake for 35 to 45 minutes, rotating the pans once halfway for even cooking. If they seem to be browning, reduce the heat to 225 for the remaining baking time. I find that home ovens can be very inconsistent at lower temperatures so here's what we're looking for when they're done: The meringues should feel firm and dry, but if pressed in the center (gently!), there should be a suggestion of softness inside. They should be easy to lift off the parchment. Turn the oven off and let them cool the rest of the way (or at least 1 hour) inside.

1. Place the sugar in a heatproof bowl that will fit over a saucepan (double-boiler style), but don't put it on the stove yet. Finely grate the zest of both lemons into the sugar. Use your fingertips to rub them together to release the most amount of flavor from the peel. Then, add the juice of both lemons and egg yolks and whisk to combine. Set the bowl over an inch of boiling water; the bowl should not touch the water. Cook, stirring, until the mixture begins to gel or thicken until it coats the spoon or whisk (between 170 and 180°); it shouldn't simmer. Remove from the heat, add butter and stir until it melts, and strain the curd through a fine-mesh sieve. Cover, and let it cool; it will thicken as it does.

1. Beat cream at medium speed until it begins to thicken, gradually sprinkle in sugar, whipping until loose peaks form. Add vanilla and sour cream and beat until soft-to-medium peaks form.

1. Place one meringue on a plate and spoon a tablespoon of lemon curd on top. Dollop with whipped cream. Finish with powdered sugar, if you wish, or berries.

Nutrition (per serving, estimated)

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