Lemon Curd Meringue Stacks

Saturdays are for spending time with best friends, for baking, for watching silly tv shows, and for relaxing in the sunshine.  Sadly though, sometimes on Saturdays, some of us have to work.  Actually, more often that not, I have to work Saturdays.  So having these kind of Saturdays to look forward to, gets me through the rest of them.

Blueberries are amazing.  And they go perfectly with these Lemon Curd Meringue Stacks.  We ate lots of blueberries the Saturday we made these.  Eating blueberries with friends is a great stress reliever.  Truth.  I wholly recommend that you buy a tub of blueberries and head over to your friends house to share them with her (or him).

Meringues, Lemon Curd & Blueberries.  So simple, and so mouthwateringly divine.  These would be a perfect desert for (dare I say it this early?) Christmas lunch or dinner.

Those pointy ears in the background?  That’s Jack.  He likes to think he can help.

But who could blame him?  How could anyone resist these?  They’re like sparkling jewels.  Seriously.  I’m going to go out on a limb here and tell you I think this is quite possibly the perfect summer dessert.  Though that won’t stop me from “sampling” other desserts… just in case.

Ahh.  Delicious.  But you should know, we didn’t just eat one.  We ate all of them.  Just a word of warning…. resistance is futile.

Lemon Curd Meringue Stacks
Recipe is from taste.com.au

The Meringue:
2 eggwhites
1 1/2 cup caster sugar

The Lemon Curd:
2 eggs
2 egg yolks
2/3 cup caster sugar
2 tsp finely grated lemon rind
1/3 cup lemon juice
1-2 tbs lime juice (optional)
100g butter

The Garnish:
1 cup fresh blueberries (or other seasonal berries/fruit if preferred)

Preheat oven to 140C

Prepare 2 baking trays with baking paper.

Using an electric mixer, beat the egg whites for your meringue until stiff peaks form.  Then, gradually add the sugar and beat until it is dissolved.  Your egg whites will now have a glossy, marshmallow-y appearance

Using a spoon (or a piping bag if you wish), spread the meringue evenly into 6-8 circles on the prepared trays.

Bake for 15 minutes, or until firm.  Then turn the oven off, and allow them to cool in there with the door ajar.

In a saucepan, combine everything need for the lemon curd except the Nuttelex, and whisk to combine.    Add the Nuttelex, then place over medium heat and cook for 7-8 minutes, or until the Nuttelex is completely melted, and the mixture coats the back of a spoon.  At this point we found there were quite a few pieces of cooked egg in there, so we strained it then continued to cook it until it reached the desired consistency. We also thought that it wasn’t lemon-y enough, and since we had no lemon juice left, we added a tablespoon or two of lime juice.  It worked well.
Once cooked,  remove the curd from heat, stand for 5 minutes. Pour into a bowl and allow it to cool.

Getting the meringues away from the baking paper was tricky/sticky.  We used a combination of gently peeling the baking paper away, and using a knife to pry the baking paper and the meringues apart.  Once you’ve got them separated the rest is easy.

Place a meringue onto each plate and add about a tablespoon of lemon curd to the top.  Spread the curd out to the edges of the meringue, then place another meringue on top.  A final dollop of lemon curd, and a few berries on top and you’re done.

And if you’re not already digging in by now, there’s something wrong with you.


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