I decided to try out a new lemon curd recipe, and sandwich it between two small meringues.
The lemon curd was delicious, and it made for a perfectly satisfying treat on a hot summer day.
Simply prepare the meringues, cool, and then right before serving, spread a thin layer of lemon curd on the underside of one meringue. Top with another meringue.
I recommend assembling the meringues right before serving. The curd will soften the meringues quite a bit, and if you don't want a big sticky mess, I'd wait. They were delicious.
Grated zest of 1/2 lemon
1/3 Cup strained lemon juice
5 Tbsp sugar
1/2 tsp vanilla
Combine the juice, zest, and sugar in a small saucepan, and bring to a simmer. In a small bowl, beat egg until light. Beat part of the hot lemon mixture into the egg. Add the egg mixture back into the saucepan. Cook, stirring constantly, until the mixture starts to simmer around the edges of the pan. Continue to cool, and stir an additional 15 seconds. Strain if desired. Add vanilla. Cool.
Once again, here's the link for the meringues.
For more information on the Lemon themed meeting we had, you can find my source here. The lemon curd recipe is adapted from the information provided in the meeting.