Perfect farm-fresh eggs are the inspiration for these crisp, mini meringues topped with cream and lemon curd. Serve au naturel or scatter them with fresh mint leaves, if you like





Instructions Checklist
  • For meringue: Preheat oven to 200°. Place egg whites, sugar, cream of tartar and salt in the clean, dry bowl of a stand mixer; set bowl over a pan of simmering water. Whisk until mixture reaches 165°, about 5 minutes. Lift bowl off pan, wipe bottom dry, and snap into a mixer fitted with a clean, dry whisk attachment. Beat on medium-high until thick and glossy and stiff peaks form, about 5 minutes. Beat in vanilla.

  • Line a baking sheet with parchment paper. Dollop meringue onto parchment in 8 evenly spaced, poached egg-shape mounds. Use the back of a spoon to carve a hollow into each mound. Bake 1 1/2 hours. Turn off oven and leave meringues to cool in oven with the door closed 1 hour.

  • Meanwhile, prepare fillings. For curd: Zest and juice lemons to get 2 teaspoons zest and 6 tablespoons juice. In a medium saucepan, melt butter over medium heat. Add yolks, zest and juice, sugar, and a pinch of salt. Whisk until curd thickens, about 5 minutes. Press through a fine-mesh strainer into a clean bowl. Let cool to room temperature, then cover and chill.

  • For whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, whip heavy cream, sugar and vanilla on medium until thick.

  • To serve: Place meringues on a platter. Scoop a little whipped cream into each hollow followed by a heaping tablespoon of cold curd.

Nutrition Facts

321 calories; 19 g total fat; 11 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 141 mg cholesterol; 58 mg sodium. 88 mg potassium; 35 g carbohydrates; 0 g fiber; 34 g sugar; 4 g protein; 1 g trans fatty acid; 741 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 17 mcg folate; 0 mcg vitamin b12; 35 mg calcium; 0 mg iron;