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Meringues topped with vibrant citrus curd on a plate

Meringues with Citrus Curd

Bright and crisp meringue shells filled with a silky and tangy gingery citrus curd, these elegant desserts are simple to make ahead of time, making for an impressive yet easy sweet treat.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Meringues
  • 4 large egg whites Use room-temperature, very fresh eggs for best volume.
  • 1/4 teaspoon kosher salt
  • 2 teaspoons cornstarch Helps stabilize the meringue.
  • 1 1/4 cups white granulated sugar Add sugar slowly while whipping.
  • 1 teaspoon white wine or red wine vinegar
  • 1/4 teaspoon pure vanilla extract
For the Citrus Curd
  • 3/4 cup citrus juice Combination of oranges and Meyer lemons recommended.
  • 1/2 cup white granulated sugar
  • 2 large egg yolks
  • 2 large large eggs
  • 1/4 teaspoon salt
  • 1 inch knob ginger Finely grated.
  • 4 tablespoons unsalted butter At room temperature.
To Serve
  • 1/2 pint berries Blackberries and blueberries suggested.
  • 12 to 14 sprigs mint
  • 1 tablespoon powdered sugar For dusting.

Method
 

To Make the Meringues
  1. Preheat the oven low and slow; line baking sheets with parchment and mark circles for uniform shells.
  2. Whip egg whites with a pinch of kosher salt until foamy, gradually add granulated sugar while continuing to whip until glossy stiff peaks form.
  3. Stir in cornstarch, vinegar, and vanilla extract gently to combine without deflating the foam.
  4. Pipe or spoon onto parchment, then bake at a low temperature until dry to the touch, about 1 to 1.5 hours.
  5. Turn off the oven and allow meringues to cool inside.
To Make the Gingery Citrus Curd
  1. Combine fresh citrus juice, sugar, eggs, egg yolks, salt, and ginger in a heatproof bowl.
  2. Whisk over gently simmering water until thickened, about 8-10 minutes.
  3. Remove from heat and whisk in butter until smooth.
  4. Chill until set.
To Assemble the Meringues
  1. Spoon or pipe chilled citrus curd into meringue shells.
  2. Top with fresh berries, dust with powdered sugar, and garnish with mint.
  3. Serve immediately or keep components separate for an hour or two.

Notes

Consider variations like lemon-only curd or chocolate-dipped shells. Store curd in the fridge for up to 1 week and meringue shells at room temperature for 3–5 days.