You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ingredients

  • 8 large egg yolks
  • 3/4 cup granulated sugar
  • 1 cup fresh lemon juice?
  • 1/2 cup unsalted butter, room temperature?
  • 1/4 teaspoon salt?
  • 1 tablespoon finely grated lemon zest
  • 8 (1 ½ to 2-inch) meringues
  • 4 strawberries, cut into halves, or 8 blueberries, raspberries or blackberries

Instructions

  1. Whisk egg yolks and sugar in a heavy medium saucepan. Add lemon juice, butter and salt. Cook over medium-low heat, stirring constantly, until curd thickens and coats the back of a wooden spoon, 6 to 8 minutes. Do not boil; if it begins to give off steam, briefly remove pan from heat, stirring constantly. Strain curd through a fine-meshed sieve into a bowl and let cool completely. May be refrigerated up to 1 week. Makes about 2 cups.
  2.  With a teaspoon, carefully hollow out the centers of the meringues without piercing the bottom. Reserve crumbled centers. Spoon curd into centers. Garnish with a berry. Sprinkle with some of the crumbled meringue. Makes 8.
Recipe by Lynda Balslev

Videos You Might Also Like

The recipe was originally published as Summer Berry and Lemon Curd Meringues on Relish.com

Didn't find what you were looking for? Try another search: