We love the way these simply charming confections put a sweet touch on a party table, and trees! Just joking, but Elizabeth couldn’t resist adding a pop of spring to her backyard landscape.
Our light airy meringue nests filled with luscious lemon curd and topped with bright blueberries are a special treat for your Easter table, baby shower or any spring celebration.
Lemon Meringue Nests
- 4 large egg whites
- ¼ tsp. cream of tartar
- 1 cup granulated sugar
- 1/2 tsp. clear vanilla extract
- Separate egg yolks from the whites – refrigerate egg yolks in covered bowl for later use in lemon curd.
- Allow egg whites to come to room temperature – leave unrefrigerated for approximately 30 minutes for best volume.
- Preheat over to 200 degrees.
- Line 2 baking sheets with parchment paper, wrong side up. Using a juice glass, trace circles on papers as a guide for the size of your nests. Turn paper over to tracing is on bottom side of paper.
- Pour egg whites into mixer and beat on low until egg whites are frothy/foamy. Add cream of tartar and increase speed to medium and beat until soft peaks form.
- On low speed, add in sugar by the spoonful. Beat well after each addition so sugar dissolves. When all sugar has been added, turn mixer up to high and beat until mixture will form stiff peaks and is glossy white. Beat in vanilla.
- Gently spoon meringue into a large pastry bag with a large decorative tip. If you don’t have a pastry bag, use a gallon size plastic bag. Cut off the bottom corner of the bag and insert decorative tip.
- Pipe meringue in circles to cover the base of the circle you’ve traced on the parchment paper and then pipe a ring around the perimeter to make your nest. Repeat process until all nests are made.
- Bake nests in 200 degree oven for 2 hours or until dry and crisp yet still white. Turn halfway through baking time.
- Remove nests from parchment paper and allow to cool completely on wire rack.
- Store in airtight container for up to a week.
Lemon Curd Ingredients
- 4 large egg yolks
- ½ cup granulated sugar
- ¼ cup grated lemon zest (approx. 5 lemons)
- 1/3 cup fresh squeezed lemon juice (approx. 4 lemons)
- 6 tbsp. salted butter, room temperature
Lemon Curd Instructions
- Heat a medium saucepan filled with just a few inches of water to a simmer. Reduce heat to low-medium so water is kept at just a simmer.
- Combine all ingredients except the butter in a glass mixing bowl that fits on top of your saucepan – the bottom of the bowl should not touch the water. Whisk constantly for 7-10 minutes until yolks start to thicken. Then, remove bowl from saucepan and stir in butter, 1 tbsp. at a time until melted and fully incorporated.
- Place a fine-mesh strainer over a bowl and pour your mixture through the strainer. Using the back of a mixing spoon, press contents through sieve so that the only thing remaining in the seive are the solids (lemon peel.)
- Place a piece of plastic wrap right on top of the lemon curd to prevent developing a skin. Cover and refrigerate for a few hours.
Assemble Lemon Meringue Nest
Spoon lemon curd into meringue nest. Top with blueberries. Repeat process until all nests are made. Cover and refrigerate until ready to serve.