This dessert was the delicious finish to the Easter Brunch at Grace-Marie’s Kitchen at Bristol Farms last Saturday. I got requests for the recipe so I decided to do a separate post about it. Enjoy!
After Grace-Marie had whipped the Meringue ingredients, to test if it was whipped enough, she took a dab between her finger and thumb and rubbed it around. She said if it had a grainy feeling, the sugar was not completely melted and it should be whipped for another minute or so.
Then she used a large ice cream scoop to place the meringue mounds on the parchment paper lined tray. When the meringue became too difficult to get out of the ice cream scoop, she rinsed it off completely with water and resumed scooping.
Grace-Marie created a well in the center of each meringue with a rounded spoon.
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Meringues with Lemon Curd
Yield: 8 meringues
6 large egg whites
2 teaspoon apple cider or white vinegar
1 teaspoon vanilla extract
1 teaspoon Kosher salt
2 cups granulated sugar
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
Combine the egg whites, vinegar, vanilla and salt in the work bowl of an electric mixer with a whisk attachment. Start to beat the whites slowly, then gradually increase the speed until the highest speed has been reached. Beat the mixture until soft peaks begin to form.
Continue to beat while slowly adding in the sugar, approximately a tablespoon at a time. Beat until thick glossy peaks have been achieved. Using a large ice cream scooper, drop meringue mounds onto the parchment paper approximately 2” apart. Create a well in the center of each with a small spoon.
Bake until risen and set (35 minutes). Turn off the oven, keep the door closed and allow the meringues to finish cooking for another hour.
Remove from the oven, cool completely on the baking sheet and if not using immediately, store in an airtight container for one day. As the meringues cool they will crack a bit.
2 egg yolks
3 whole eggs
¾ cup granulated sugar
1 cup lemon juice (or ½ cup lemon juice plus ½ cup lime juice)
Zest of 4 lemons (grated, microplaned or finely chopped) (and 4 limes, if using)
4 tablespoons unsalted butter
1 teaspoon vanilla extract
In a large metal bowl, whisk the yolks, eggs, sugar, lemon juice and zest together. Place the bowl over a large sauce pan of simmering water and whisk thoroughly. Move the bowl around occasionally to keep the eggs from cooking on the sides.
Cook the lemon curd until the foam disappears and the mixture resembles thick hollandaise sauce, 5—10 minutes. This mixture will not curdle, so don’t be afraid to cook it until it is very thick. Remove from heat. Stir in the butter and vanilla extract. Strain into a clean, cool bowl.
Cool completely before covering the surface with plastic wrap and refrigerating. Lemon curd can be made up to a week in advance and refrigerated.
1 pint heavy cream, whipped and sweetened to taste
Mint sprigs or berries for garnish