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Recipe Detail Page
Meringue Eggs with Lemon Curd
Spring 2017
Perfectly poached eggs with silky smooth hollandaise? Surprise! These crisp, crunchy and airy meringues are topped with smooth, buttery lemon curd for a tasty, textural bonanza. And the paprika? That’s a sprinkling of tajin, a sweet and sour Mexican street food seasoning, often used on fruit. (Surprise!)
Serves 6
MERINGUE
2 egg whites at room temperature
½ tsp (2 mL) vanilla
Pinch of salt
⅔ cup (150 mL) sugar
LEMON CURD
4 egg yolks
1 egg
1 cup (250 mL) sugar
½ cup (125 mL) lemon juice (from 3 lemons)
½ cup (125 mL) butter at room temperature
Sprinkle of tajin (optional but good)
1. To make meringue “eggs,” preheat oven to 300°F (150°C). Line a baking sheet with parchment.
2. Using an electric beater, whisk egg whites with vanilla and salt until they form soft peaks, then add sugar, about 1 tbsp (15 mL) at a time, until the whites form stiff peaks.
3. Using 2 large soup spoons, work an egg-sized dollop of meringue into an egg shape and gently lay on sheet. Continue until all meringue is used (should make just over a dozen eggs.)
4. Bake for 30 minutes then turn off oven and let meringue dry with the door closed for an hour. Then remove and set aside.
5. While meringue is baking, make the lemon curd. In a medium saucepan over low heat, whisk together egg yolks, whole egg, sugar and lemon juice for 10 minutes or until mixture thickens considerably. Remove pot from heat and stir in butter, a little at a time, until it’s all incorporated and you have a smooth lemon curd. Let cool to room temperature, stirring now and then, and then cover and refrigerate until cool, at least an hour. It will be thick and spoonable.
6. Just before serving, spoon some curd over the meringue “eggs.” Sprinkle with Tajin. “Dessert” is served.
Serves 6
