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Mini Lemon Curd Meringues

These delicate mini lemon curd meringues are crisp on the outside, airy inside, and filled with bright, tangy lemon curd. Light, elegant, and perfect for entertaining, they’re a make-ahead dessert that feels both effortless and refined.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 20 pieces
Course: Dessert, Holiday, Party Food
Cuisine: French-Inspired, Modern Dessert
Calories: 60
Ingredients Method Notes

Ingredients
  

  • 3 egg whites room temperature
  • 3/4 cup granulated sugar
  • 1/4 tsp cream of tartar optional
  • 1/2 tsp vanilla extract
  • 1/2 to 1 cup lemon curd
  • fresh berries optional garnish
  • powdered sugar optional garnish
  • lemon zest optional garnish

Method
 

  1. Preheat oven to 225°F and line a baking sheet with parchment paper.
  2. Beat egg whites until foamy. Add cream of tartar and continue beating until soft peaks form.
  3. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
  4. Mix in vanilla extract.
  5. Pipe or spoon small rounds onto the baking sheet, forming slight indentations in the center.
  6. Bake for 1½ to 2 hours until dry. Turn off oven and let meringues cool completely inside.
  7. Once cooled, spoon lemon curd into the center of each meringue.
  8. Garnish with berries, powdered sugar, or lemon zest if desired, and serve.

Notes

Store meringues in an airtight container for up to 2 days. Add lemon curd just before serving to prevent softening.