• 20servings
  • 140minutes
  • 56calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsFluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 large eggs , separated

  2. 75 cup(s) granulated sugar

  3. .0625 teaspoon(s) cream of tartar

  4. 1/2 teaspoon(s) vanilla extract

  5. 3/4 cup(s) fresh lemon juice

  6. 3 1/2 tablespoon(s) butter , room temperature 5 cup(s) whipped cream , optional

Instructions Jump to Ingredients ↑

  1. Make the meringue:

  2. Heat the oven to 200°F. Whisk 4 egg whites, 1/2 cup sugar, and cream of tartar until mixture is frothy and warm to the touch in a large metal bowl set over a pot with 1 inch of simmering water -- about 3 minutes. Remove the bowl from the heat, stir in the vanilla, and beat to stiff peaks using an electric mixer on high speed. Set aside.

  3. Shape the meringues:

  4. Line two baking pans with parchment paper. Fill a large pastry bag fitted with a large star tip with the meringue and pipe 2-inch coiled rounds onto the prepared pans. Pipe small stars around the rim to form flowers. Bake for 1 hour in the middle rack of the oven. Do not open the oven door. Reduce the temperature to 175°F and continue to bake until meringues are hard and dry -- 35 to 45 minutes. Cool completely on the pans on wire racks. Store in an airtight, moisture-proof container up to 2 days.

  5. Make the lemon curd:

  6. Whisk the remaining 4 yolks, egg, lemon juice, and remaining sugar together in a heavy saucepan. Set the pan over medium low heat and stir constantly until thickened -- about 13 minutes. Remove from the heat and strain into a clean bowl. Add the butter in 4 additions, stirring between each. Cool completely and chill until ready to use. Fill the center of each meringue with 1 1/2 teaspoons of lemon curd. Garnish with fresh whipped cream, if desired.


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