Meringues Citrus Curd with Crisp Shells and Fresh Berries

What Is Meringues Citrus Curd?

This is one of those desserts that feels special without asking for a lot of fussy technique. Meringues with citrus curd are a make ahead spring dessert with crisp shells, a slightly chewy center, and a bright citrus filling. You finish each one with a handful of berries, a fresh sprig of mint, and a light dusting of powdered sugar.

I love the way the curd balances the meringue. The shell is light and airy, while the curd is silky, buttery, and a little tart. Fresh berries add a juicy pop, and the mint pulls everything together with a cool, green note. The dessert looks impressive on a platter, but it comes together from a few simple parts.

The recipe makes about 12 meringues. That is a nice number for a small Easter lunch, a bridal shower, or a casual dinner on the patio.

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Because both the meringue shells and the citrus curd can be made in advance, most of the work is already done before guests arrive. I often make the curd a day ahead and bake the meringues in the afternoon, then assemble everything right before serving.

This version is inspired by the detailed recipe I keep returning to from A Cozy Kitchen. The method is clear, and it is forgiving enough if you are new to making curd.

Ingredients to Make this Meringue with Citrus Curd

The ingredient list is short, but every part has a job. The meringue needs egg whites and granulated sugar for structure and sweetness. The curd needs citrus, butter, eggs, and a little ginger for richness and brightness. The fruit and mint make the finished dessert feel fresh and colorful.

For the meringues:

• 4 large egg whites
• Pinch kosher salt
• 2 teaspoons cornstarch
• 1 1/4 cups white granulated sugar
• 1 teaspoon white wine or red wine vinegar
• 1/4 teaspoon pure vanilla extract

The vinegar may sound surprising in a dessert, but it helps the egg whites hold their structure. I keep cornstarch in this mixture for the same reason, and it helps the meringue stay crisp and stable in humid weather.

For the gingery citrus curd:

• 3/4 cup citrus juice, such as a combination of oranges and Meyer lemons
• 4 tablespoons unsalted butter, at room temperature
• 1/2 cup white granulated sugar
• 2 large egg yolks
• 2 large eggs
• 1/4 teaspoon salt
• 1 inch knob ginger, finely grated

The ginger is a quiet background note. It does not turn the curd spicy, but it adds enough warmth to make the citrus taste rounder.

For assembly:

• 1/2 pint berries, such as a combination of blackberries and blueberries
• 12 to 14 sprigs mint
• 1 tablespoon powdered sugar

Use any fresh berries that look good at the market. The mint is not just garnish; that fresh aroma is part of the dessert’s charm.

How to Make Meringues with Citrus Curd

I like to divide this recipe into three small tasks. The full recipe takes about 2 hours 35 minutes from start to finish, with about 15 minutes of hands on prep and the rest in the oven and cooling.

To make the meringues:

1. Preheat your oven to 200 degrees F. Line two baking sheets with parchment paper and set them aside.
2. Add the egg whites, salt, and cornstarch to the bowl of a stand mixer fitted with the whisk attachment, or use a bowl with a hand electric mixer. When the egg whites are foamy, keep the mixer running and pour in the sugar. Beat for an additional 2 to 3 minutes on high until very stiff peaks form. Pour in the vinegar and vanilla extract and beat one last time until mixed.
3. Spoon big dollops of meringue onto the baking sheets. Use the back of a spoon to create little cavities in the center of each dollop. Repeat until you have used all the meringue. You should get about 12 meringues, but you can make them a little smaller or larger if needed.
4. Bake for 2 hours, or until the meringues are dry and crisp. Turn off the oven and allow the meringues to come to room temperature.

To make the gingery citrus curd:

1. Place the citrus juice in a small saucepan over medium heat. Simmer until it reduces by half to about 1/3 cup, about 3 to 5 minutes. Set it aside to cool slightly.
2. In the stainless steel bowl of your stand mixer, beat the softened butter and sugar until light and fluffy, about 2 minutes.
3. Add the egg yolks and beat again. Add the eggs and beat until well incorporated. Stir in the salt, then add the reduced citrus juice and grated ginger in a few batches. The mixture will look curdled, and that is normal.
4. Rinse out the small saucepan and fill it with a few inches of water. Bring the water to a simmer and place the bowl of curd mixture on top as a makeshift double boiler. Stir constantly and heat the curd slowly so the sugar has time to dissolve and the mixture becomes cohesive. This step usually takes about 10 minutes. Pull the curd from the heat when it is thick enough to coat a spoon and a thermometer reads 166 degrees F. The curd will thicken as it cools.
5. Run the curd through a sieve into a chilled bowl a few times to make it silky smooth. Transfer the curd to an airtight container and keep it in the fridge for up to a week.

To assemble the meringues:

1. Both components, the meringues and the curd, can be made the day before.
2. Right before serving, spoon the curd into the center of each meringue. Garnish with a few berries, a sprig or two of mint, and a sprinkling of powdered sugar.

Recipe Tip

The make ahead plan is the reason this dessert works so well for entertaining. You can bake the meringues the day before and make the curd two to three days before. Keep them stored separately until you are ready to assemble.

A little planning keeps this dessert calm. The day before, make the meringues, allow them to reach room temperature, and store them at room temperature on the baking sheet lightly covered with a kitchen towel.

For the curd, transfer it to an airtight container and refrigerate it for up to a week. If the curd is too stiff after refrigeration, warm it up slightly or give it a good stir before filling the meringues.

Assemble only what you plan to serve. Once the curd sits on the meringue, the shell can begin to soften. If you have extra components, keep them separate and assemble more as needed.

I think of this dessert as a spring afternoon on a plate. The crisp meringues, bright curd, and fresh berries feel light, but the buttery curd makes it satisfying.

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Meringues with Citrus Curd

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What Is Meringues Citrus Curd? This is one of those desserts that feels special without asking for a lot of fussy technique.

• Total Time: 155 min
• Yield: 12 meringues 1x

Ingredients

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Meringues:
4 large egg whites
Pinch kosher salt
2 teaspoons cornstarch
1 1/4 cups white granulated sugar
1 teaspoon white wine or red wine vinegar
1/4 teaspoon pure vanilla extract

Ginger-y Citrus Curd:
3/4 cup citrus juice, I used a combination of oranges and meyer lemons
4 tablespoons unsalted butter, at room temperature
1/2 cup white granulated sugar
2 large egg yolks
2 large eggs
1/4 teaspoon salt
1 inch knob ginger, finely grated

For Assembly:
1/2 pint berries, I used a combination of blackberries and blueberries
12 to 14 sprigs mint
1 tablespoon powdered sugar

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Instructions

To Make the Meringues:
1-Preheat your oven to 200 degrees F: Preheat your oven to 200 degrees F. Line two baking sheets with parchment paper and set them aside.
2-To the bowl of your stand-up mixer: To the bowl of your stand-up mixer (or you could use a bowl with a hand electric mixer), with the whisk attachment, add the egg whites, salt and corn starch. When the egg whites are foamy, with the mixer still running, pour in the sugar. Beat for an additional 2 to 3 minutes on high, until very stiff peaks form. Pour in the vinegar and vanilla extract and beat one last time until mixed.
3-To the baking sheet, spoon out big: To the baking sheet, spoon out big dollops of meringue and using the back of a spoon, create little cavities. Repeat until you’ve worked through all of the meringue. I got about 12 meringues. You can make them as big or as large as you like.
4-Bake for 2 hours, or until the: Bake for 2 hours, or until the meringues are dry and crisp. Turn off the heat and allow the meringues to come to room temperature.

To Make the Gingery Citrus Curd:
5-To a small saucepan, placed over medium: To a small saucepan, placed over medium heat, simmer the citrus juice until it reduces by half (to about 1/3 cup), about 3-5 minutes. Set aside to cool slightly.
6-*In the stainless steel bowl (note: *In the stainless steel bowl (note: you’ll use this bowl as a makeshift double-boiler later) of your stand-up mixer, add the softened butter and sugar and beat until light and fluffy, about 2 minutes.
7-Add the egg yolks, beat the mixture: Add the egg yolks, beat the mixture together, and then add the eggs, beating again until they’re well incorporated. Stir in the salt, and then in a few batches, add the citrus juice and ginger. The mixture will look curdled and you might scratch your head and wonder if it’s right, it will be!
8-Rinse out the small saucepan you used: Rinse out the small saucepan you used earlier, and fill it with a few inches of water. Bring the water to a simmer and place your stainless steel bowl of curd mixture on top. Stir constantly, and heat the curd slowly enough that the sugar has time to dissolve and the whole mess becomes cohesive; this step usually takes about 10 minutes. Pull the curd from the head when it is just thick enough to coat your spoon and until a thermometer reads 166 F. The curd will thicken as it cools.
9-I ran the curd through a sieve: I ran the curd through a sieve into a chilled bowl a few times just to ensure it was silky smooth. I highly recommend this step! Transfer the curd to a container a keep in the fridge, in an airtight container, for up to a week.

To Assemble the Meringues:
10-So here’s the best thing about this: So here’s the best thing about this recipe. Both components (the meringues and the curd) can be made the day before.
11-Right before you’re ready to serve, spoon: Right before you’re ready to serve, spoon the curd into the center of the meringues. Garnish with a few berries, a sprig or two of mint (seriously the mint is a must!) and a sprinkling of powdered sugar.

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• Prep Time: 15 min
• Cook Time: 140 min
• Method: bake

Nutrition

• Calories: 350kcal
• Sugar: 12g
• Sodium: 4mg
• Fat: 8g
• Carbohydrates: 10g
• Protein: 5g
• Cholesterol: 50mg