Ingredients
- 2 egg whites
- 1 teaspoon lemon juice
- 1/4 teaspoon cream of tartar
- 2/3 cup Sugar
- 1/2 cup lemon curd
- 1 cup blackberries, raspberries, or other Berries
Make it step by step
- 1 In a large mixing bowl let egg whites stand at room temperature for 30 minutes. Meanwhile, line a baking sheet with parchment paper or foil. Using a pencil, draw eight 3-inch circles on parchment paper or foil. Turn paper upside down on baking sheet; set aside.
- 2 For meringue, add lemon juice and cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add Sugar, 1 tablespoon at a time, beating on high speed about 7 minutes or until very stiff peaks form (tips stand straight) and Sugar is nearly dissolved.
- 3 For shells, use the back of a large spoon to spread the meringue over circles on parchment paper, building up sides to form shells.
- 4 Bake in a 300 degree F oven for 30 minutes. Turn off oven. Let meringues dry in oven, with door closed, for at least 1 hour. Remove from paper. If desired, store in an airtight container in a cool, dry place for up to 1 week.
- 5 Just before serving, spoon 1 tablespoon of the lemon curd into each meringue shell. Place a few Berries on lemon curd. Makes 8 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.