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1
Preheat oven to 250
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2
Separate egg whites from the yolks.
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3
If ANY yolk gets into the whites start over.
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4
Leave the whites out at room temp.
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5
While the eggs sit start the lemon curd.
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6
In a heavy bottom saucepan combine eggs, sugar, and lemon juice on medium heat.
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7
When the ingredients are combined add butter.
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8
Whisk constantly until the mixture thickens enough to coat the back of a spoon.
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9
Cover and chill.
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10
To start the meringue beat the egg whites on medium until they form soft peaks.
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11
Slowly add sugar a couple tablespoons at a time.
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12
Increase mixing speed.
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13
Once all the sugar is incorporated add the lemon juice and continue to beat until stiff peaks form.
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14
The meringue is ready when the bowl can be flipped upside down, the meringue looks glossy, and no sugar granules can be felt.
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15
You may add color at this point if you wish.
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16
Transfer to a piping bag.
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17
Line a cookie sheet with a silicon mat or parchment.
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18
If you use parchment make sure you pipe a small amount of the meringue to the cookie sheet on each corner to glue it down.
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19
Pipe one circle, then pipe another circle around the first one leaving space in the middle.
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20
Think of a little cup to hold the curd.
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21
They can be quite close together as they do not rise.
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22
Place in the oven and leave for about an hour then turn off the oven and let them cool for another hour.
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23
Do not open the oven until the meringues are no longer shiny.
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24
At least 40 minutes.
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25
Once the meringues are done fill them with the lemon curd and they're done.
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26
Meringue can be made up to a week a head of time.
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27
Store in the refrigerator.
