Lemon Curd Meringue is the perfect dessert for all lemon lovers. With its intense aroma and velvety texture, it will surely win you over. The flambéed meringue that covers it adds that extra touch that completes a fragrant and lush spoon dessert.
It’s not difficult to prepare, and if you scroll to the notes at the bottom of the recipe, you’ll also find the gluten-free version of this aromatic cream!
If you like lemons, also try these recipes of mine:
- Difficulty: Medium
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 egg yolks
- 3/4 cup sugar
- 2 lemons (zest and juice)
- 2 pinches salt
- 5 tbsps butter
- 3 egg whites
- 3/4 cup sugar
- 2 pinches salt
- as needed mint (for garnish)
Steps
NOTE: If you prefer to prepare lactose-free lemon curd, scroll to the suggestions at the end of the recipe to see the ingredients and procedure.
To prepare the lemon curd, wash the lemons, dry them, and grate the zest. Place the grated zest in a bowl suitable for double boiling.
Squeeze 80 ml (about 1/3 cup) of lemon juice and add it to the bowl with the grated zest.
Add the sugar and finally the egg yolks.
Set aside the egg whites for later.
Using a whisk, mix all the ingredients in the bowl well and place it over a saucepan with some water at the bottom.
Turn on the heat to medium-low, and while continuously working the mixture with the whisk, heat in a double boiler until it thickens (be careful, it should not cook!).
Remove the bowl from the heat, let it cool for approximately 5 minutes, and add the butter in pieces, little by little, mixing well to melt it before adding another piece.Once all the butter is added and you have a smooth and velvety cream, transfer it into four small glasses or bowls, cover with plastic wrap, and let it cool completely in the fridge for at least 1 hour.
Before serving, whisk the egg whites with the sugar and salt until they are shiny and firm (when you turn the bowl upside down, they should not slide out). Distribute the whipped egg whites over the cream in the small glasses, using a spoon, or, if you prefer, with a piping bag.
Then flambé the surface of the meringue with a torch to achieve the classic flambéed effect (be careful not to hold the flame too close to the glass!).
Serve your Lemon Curd Meringue immediately, garnished with a mint leaf.
Suggestions
To prepare lactose-free lemon curd, in a saucepan, mix 5 egg yolks, the grated zest of 2 lemons, 100 ml (about 1/2 cup) of lemon juice, 3/4 cup of sugar, 2 pinches of salt, and 2 tablespoons of cornstarch. Bring to a boil, stirring continuously, and when it thickens, remove from the heat, cover with plastic wrap to cool, and proceed as in the recipe above.
