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Individual Lemon Curd Meringues with Blueberries and Whipped Cream Recipe

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4.3 from 8 reviews

These Individual Lemon Curd Meringues are delicate, crisp meringue nests filled with whipped cream, tangy lemon curd, and fresh blueberries. Perfect for a light, elegant dessert that balances sweetness with citrus brightness and freshness.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Meringue

  • 3 large egg whites, at room temperature
  • 175 g (3/4 cup) caster/superfine sugar

Filling

  • 360 ml (1 1/2 cups) heavy whipping/thickened cream
  • 2 tsp vanilla extract
  • 6 tbsp lemon curd
  • 300 g (1 1/2 cups) fresh blueberries

Instructions

  1. Preheat and Prepare Baking Trays: Preheat the oven to 120°C (250°F). Line two baking trays with baking paper. Use a small, upturned saucer or cookie cutter approximately 10 cm (4 inches) in diameter to draw circles on the back of the baking paper as a guide for shaping the meringues.
  2. Separate Eggs and Beat Egg Whites: Separate the 3 eggs, saving yolks for another use. Place the egg whites in a clean, grease-free bowl of a stand mixer or use a hand-held electric beater. Beat on low speed until soft peaks form.
  3. Add Sugar Gradually and Beat to Stiff Peaks: Gradually add sugar one tablespoon at a time, increasing the speed of your mixer. Beat constantly until the sugar fully dissolves and the meringue becomes thick, glossy, and holds stiff peaks. Test by rubbing a bit between your fingers; it should feel smooth, not gritty.
  4. Shape Meringues on Baking Paper: Spoon the meringue onto the prepared trays in six mounds, using the drawn circles as guides. Smooth the mounds to the edges of the circle with the back of a spoon, then create an indent in the center for filling. Alternatively, pipe the meringues using a piping bag with a nozzle for a more elegant look.
  5. Bake and Cool the Meringues: Bake the meringues for 45 minutes until crisp. Turn off the oven and leave the meringues inside to cool completely. Once cool, store them in an airtight container until ready to serve.
  6. Prepare Cream Topping: Whip the heavy cream and vanilla extract in a stand mixer with a whisk attachment or with hand-held beaters until soft peaks form.
  7. Assemble and Serve: Top each meringue with whipped cream, a tablespoon of lemon curd, and a handful of fresh blueberries. Serve immediately for best texture.

Notes

  • Use egg whites at room temperature for better volume when whipping.
  • If you prefer, use piping bags to create more refined meringue shapes.
  • Lemon curd can be store-bought or homemade; ensure it is thick enough to hold its shape.
  • Store unfilled meringues in an airtight container in a cool, dry place to keep them crisp.
  • The leftover egg yolks can be used for custards, mayonnaise, or other recipes.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://avascooking.com/individual-lemon-curd-meringues-with-blueberries-and-whipped-cream-recipe/