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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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These crunchy meringue shells with a lemon curd filling will make guests stop to ooh and ahh at your dessert table. Topped with fresh fruit, they're especially pretty when served with a spring meal. Ingredients:
3 egg whites |
1/2 teaspoon vanilla extract |
1/4 teaspoon cream of tartar |
3/4 cup sugar |
1/2 cup lemon curd |
1 cup sliced fresh strawberries |
2 medium kiwifruit, peeled and sliced |
1/2 cup fresh raspberries |
1/3 cup mandarin oranges |
1/3 cup cubed fresh pineapple |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
2. Drop meringue into eight mounds on a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon.
3. Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Spread cups with lemon curd and fill with fruit. Yield: 8 servings.
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