Lemon curd meringue bowls
1/2 c lemon juice, about 2-3 lemons
1/2 c sugar
1 tsp lemon zest
2 eggs, beaten
1/3 c butter, cubed
—— in a small pot on medium low heat, combine lemon juice, lemon zest, sugar, eggs, and butter. Continuously stir until the mixture is thick enough to hold whisk marks, about 5-7 minutes.
—— once thickened, pour into a bowl and allow to cool. Loosely cover the curd with plastic wrap when it stops steaming and place in the fridge when no longer hot. Let chill at least 2 hours or up to 5 days.
3 egg whites
1/2 tsp vanilla extract
1/4 tsp salt
1/4 tsp cream of tartar**
3/4 cup granular sugar
—— preheat oven to 225*F. in a mixing bowl, beat egg whites until medium stiff peaks form. Add the vanilla, cream of tartar OR lemon juice, and salt. Add sugar 1/4 cup at a time, scraping down the sides to make sure everything mixes well. Once the egg whites are shiny and can hold theirs shape, scoop into a piping bag or ziplock bag and snip a corner.
—— On a pan lined with parchment paper or wax paper, pipe the meringue into 3-inch round disks and then build up the sides about 1 or 2 layers to form a bowl. Bake for 45 minutes to an hour or until the meringue is set (not squishy anywhere). Turn off the oven but leave the meringues in to allow the dry air to set them more.
** you can substitute lemon juice for cream of tartar. Just use 1/2 tsp lemon juice per egg white used.
—— Once the meringues are cooled, stir up the curd and spoon some into each meringue bowl.
Optional: Top with berries and sprinkle with some confectioners sugar. Enjoy!