Blueberry Curd Meringue Cups Recipe

Name: Blueberry Curd Meringue Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/8 cups blueberries; 1 1/4 cups caster sugar; 4 tablespoons lemon juice freshly squeezed; 2 tablespoons corn starch; 2 large egg yolks; 2 tablespoons water; 2 tablespoons butter; 1 pinch salt; 1 1/4 cups sugar; 4 egg whites

Servings: persons

1
Place the blueberries, sugar and lemon juice in a small sauce pan. Bring to a boil, stirring occasionally, turn the heat down and simmer for about 5 minutes. Remove from the heat, let cool down for about 10 minutes and puree. Place on the stove again and bring to a simmer.
2
In the meantime whisk the corn starch, egg yolks and 1 or 2 tablespoons water to obtain a paste. Stir this paste into the blueberry mixture in a thin stream and boil for 1 minute while whisking constantly.
3
Remove from the heat and stir in the butter and the salt. Allow to cool, transfer to jars and keep refrigerated.
4
Prepare and bake the cups following the linked recipe. Let cool down completely.
5
To make the meringue preheat the oven to 200 degrees Celsius/ 390 degrees Fahrenheit. Spread the sugar on a baking tray lined with baking paper. Place in the oven for 5 to 6 minutes until the sugar is very hot (it should not start to dissolve).
6
Reduce the oven temperature to 150 degrees Celsius/ 300 degrees Fahrenheit.
7
Place the egg whites in the bowl of a food processor and whisk on high speed for a few seconds. Slowly add the hot sugar helping yourself with the baking paper. After adding all the sugar, whisk the egg whites for another 15 minutes until the meringue is shiny and cold.
8
To complete the cups, fill the cases 3/4 full with blueberry curd and pipe some meringue on top. Place the cups onto a baking tray and place in the oven for about 3 minutes until the top is lightly brown.

831

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 3/8 cups blueberries, 1 1/4 cups caster sugar, 4 tablespoons lemon juice freshly squeezed, 2 tablespoons corn starch, and more.

Yes, Blueberry Curd Meringue Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Curd Meringue Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions