How do you make mini meringues with lemon curd?

To make mini meringues with lemon curd, whisk egg whites to stiff peaks, gradually adding caster sugar until glossy. Pipe small rounds onto a lined baking tray and bake at 90°C (200°F) for 60–90 minutes until dry and crisp. Once cooled, top each mini meringue with a dollop of homemade or store-bought lemon curd and serve immediately.

Can you fill mini meringues with lemon curd ahead of time?

It is best to fill mini meringues with lemon curd no more than 1–2 hours before serving. Lemon curd introduces moisture that will gradually soften and dissolve the crisp meringue shell. For best results, store the baked meringues and the lemon curd separately, then assemble just before serving to preserve the perfect crunchy texture.

Why are my mini meringues chewy instead of crispy?

Chewy mini meringues are usually caused by underbaking, high humidity, or residual moisture in the oven. Make sure to bake them low and slow at around 90°C (200°F) and leave them inside the turned-off oven to cool completely for several hours. Avoid making meringues on humid or rainy days, as moisture in the air prevents the shells from drying out properly.

What is the best lemon curd to use with mini meringues?

Both homemade and good-quality store-bought lemon curd work well with mini meringues. Homemade lemon curd made with fresh lemon juice, zest, eggs, butter, and sugar offers a brighter, more intense flavour. If using store-bought, choose a thick, full-flavoured variety to avoid a watery consistency that could cause the meringues to go soggy quickly.

How do you store mini meringues lemon curd desserts?

Unfilled mini meringues can be stored in an airtight container at room temperature for up to 2 weeks. Lemon curd should be stored separately in a sealed jar in the refrigerator for up to 2 weeks. Once assembled with lemon curd, mini meringues should be consumed within 1–2 hours, as the moisture from the curd will cause the shells to soften over time.

Can you freeze mini meringues lemon curd treats?

You can freeze plain mini meringues without lemon curd for up to 1 month. Place them in a single layer in an airtight container lined with parchment paper to prevent sticking. Thaw at room temperature for 30 minutes before serving. However, it is not recommended to freeze assembled mini meringues lemon curd desserts, as the lemon curd alters the texture of the meringue upon thawing.

Mini Meringues Lemon Curd That Will Melt on Your Tongue 2026

Mini Meringues Lemon Curd

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These mini meringues are light and airy with a crisp shell, topped with tangy homemade lemon curd. They make elegant small bites perfect for any occasion, from brunch to dessert.

Author: Harmony
Prep Time: 20min
Cook Time: 2h 15min
Total Time: 2h 45min
Yield: 24 servings 1x
Category: dessert
Method: baking
Cuisine: French
Diet: Gluten Free

Ingredients

Scale

4 large egg whites, at room temperature
1 cup granulated sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
Pinch of salt
3 large eggs
1/2 cup fresh lemon juice (about 3 lemons)
1 tablespoon lemon zest
1/2 cup granulated sugar
4 tablespoons unsalted butter, cut into small cubes

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Instructions

Preheat oven to 225 degrees F (110 degrees C). Line two baking sheets with parchment paper.
In a clean, dry mixing bowl, combine egg whites and cream of tartar. Beat on medium speed until frothy and soft peaks form, about 2 minutes.
With mixer on medium-low speed, add sugar one tablespoon at a time, waiting about 15 seconds between each addition. Then increase speed to medium-high and beat until thick, glossy, and stiff peaks form, about 5-7 minutes. Rub a small amount between fingers to ensure no grittiness.
Add vanilla and salt; beat 30 seconds more.
Transfer meringue to a piping bag fitted with a star tip (or use two spoons). Pipe small mounds onto prepared baking sheets, about 1 inch apart.
Bake for 1 hour 15 minutes. Turn off oven and leave meringues inside for another hour to dry completely. Do not open oven door during this time.
While meringues bake, make lemon curd: In a medium saucepan, whisk together eggs, lemon juice, lemon zest, and sugar until smooth.
Cook over medium-low heat, stirring constantly with a whisk, until mixture thickens enough to coat the back of a spoon, about 6-8 minutes. Do not let it boil.
Remove from heat and whisk in butter cubes until melted and smooth. Strain through a fine mesh sieve into a bowl. Cover with plastic wrap pressed directly onto surface and refrigerate until completely cool.
Once meringues are cool and curd is chilled, spoon or pipe a small amount of lemon curd onto each meringue. Serve immediately or refrigerate up to 2 hours before serving.

Notes

Do not make meringues on humid or rainy days. For dairy-free, use vegan butter in the lemon curd. Assemble close to serving time to keep meringues crisp. Store baked meringues in an airtight container at room temperature for up to 2 weeks; lemon curd keeps in refrigerator for up to 1 week.

Nutrition

Serving Size: 24
Calories: 85
Sugar: 14
Sodium: 25
Fat: 2
Saturated Fat: 1
Unsaturated Fat: 1
Trans Fat: 0
Carbohydrates: 15
Fiber: 0
Protein: 2
Cholesterol: 35

Find it online: https://harmonymeal.com/mini-meringues-lemon-curd/