Meringues with citrus curd

Why You’ll Love This Recipe

I enjoy how this dessert combines sweetness with bright citrus notes. The meringues are delicate and crisp, while the curd adds a creamy richness. It’s perfect for special occasions or when I want something impressive yet make-ahead friendly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the meringues:
4 large egg whites
pinch kosher salt
2 teaspoons cornstarch
1 1/4 cups white granulated sugar
1 teaspoon vinegar
1/4 teaspoon vanilla extract

for the citrus curd:
3/4 cup citrus juice
4 tablespoons unsalted butter (room temperature)
1/2 cup white granulated sugar
2 large egg yolks
2 large eggs
1/4 teaspoon salt
1 inch ginger (finely grated)

for serving:
1/2 pint berries
mint sprigs
1 tablespoon powdered sugar

Directions

I start by preheating the oven to 200°F and lining baking sheets with parchment paper.

To make the meringues, I whisk the egg whites with salt and cornstarch until foamy. While mixing, I gradually add sugar and beat until stiff peaks form. I mix in the vinegar and vanilla.

I spoon the meringue onto the baking sheets, shaping them into small nests with a slight indentation in the center.

I bake them for about 2 hours until dry and crisp, then let them cool completely in the oven.

For the citrus curd, I simmer the citrus juice until reduced, then let it cool slightly.

I beat butter and sugar until light, then add egg yolks and eggs, mixing well. I stir in salt, citrus juice, and ginger.

I place the mixture over a simmering water bath and stir constantly until it thickens and coats the back of a spoon.

I strain the curd for a smooth texture and let it cool completely.

To assemble, I spoon the curd into the center of each meringue, then top with berries, mint, and a light dusting of powdered sugar.

Servings and timing

This recipe serves 12 people.
Prep time: about 30–35 minutes
Cooking time: about 2 hours
Cooling/assembly time: about 30 minutes
Total time: about 2 hours 35 minutes

Variations

I sometimes use different citrus combinations like lemon-lime or orange only. When I want extra flavor, I add a bit of zest to the curd. I also like topping with different fruits like raspberries or strawberries.

Storage/reheating

I store meringues in an airtight container at room temperature for up to 2 days. The curd stays in the refrigerator for up to a week. I assemble just before serving to keep the meringues crisp.

FAQs

Why are my meringues not stiff?

I make sure the bowl is clean and the egg whites are free of yolk for proper whipping.

Can I make this ahead of time?

Yes, I prepare both components ahead and assemble right before serving.

How do I know the curd is ready?

I check that it thickens enough to coat the back of a spoon.

Can I skip the ginger?

Yes, I can omit it for a more classic citrus flavor.

Why should I strain the curd?

I strain it to achieve a smooth and silky texture.

Conclusion

I keep making these meringues with citrus curd because they’re light, flavorful, and visually beautiful. It’s a dessert that always feels special and worth the effort.

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