Sunny-Side-Up Meringues

Name: Sunny-Side-Up Meringues
Prep time: 10 min
Cook time: 2 h 50 min
Total time: 3 h
Yield: 6 serving(s)
Ingredients: 3 large egg whites; 1/4 tsp. cream of tartar; 1/2 c. sugar; 1/2 tsp. vanilla extract; 3/4 c. Tangy Lemon Curd or prepared lemon curd; 3 medium lemons; 1 c. sugar; 6 tbsp. butter, cut up; 1 tbsp. cornstarch; 5 large egg yolks

By The Good Housekeeping Test KitchenPublished: Mar 17, 2017

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meringues with a dollop of lemon curd in the center

Mike Garten

Yields:

6 serving(s)

Active Time:

10 mins

Cook Time:

2 hrs 50 mins

Total Time:

3 hrs

We'll take these meringues, filled with our tangy lemon curd recipe, the way we take our eggs — sunny-side-up, please!

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Ingredients

3 large egg whites
1/4 tsp. cream of tartar
1/2 cup sugar
1/2 tsp. vanilla extract
3/4 cup Tangy Lemon Curd or prepared lemon curd

Tangy Lemon Curd

3 medium lemons
1 cup sugar
6 Tbsp. butter, cut up
1 Tbsp. cornstarch
5 large egg yolks

Directions

1. Step 1Position one rack in middle of oven; preheat oven to 225°F. Line large baking sheet with parchment paper.
2. Step 2In medium bowl with mixer on medium, beat egg whites with pinch salt until foamy. Add cream of tartar and beat on medium-high until soft peaks form. Add sugar 1 tablespoon at a time until peaks are stiff and glossy. Beat in vanilla.
3. Step 3Spoon meringue into piping bag fitted with star tip, or into resealable plastic bag with one corner cut off. Pipe six 3-inch disks onto baking sheet, spacing 1 inch apart. Pipe around edges of disks to form 3/4-inch-high sides. Bake 1 hour.
4. Step 4Turn oven off. Leave meringues in oven 11/2 hours with oven door closed. Remove from oven; cool completely. Store in airtight container at room temperature up to 1 week. To serve, fill each with about 1 1/2 tablespoon lemon curd.
5. Step 5For the Tangy Lemon Curd: From 3 medium lemons, grate 1 tablespoon zest and squeeze 2/3 cups juice.
6. Step 6In heavy 2-quart saucepan on medium, heat sugar, butter, cornstarch, 1/4 teaspoon salt, lemon juice and lemon zest to boiling. Boil 1 minute.
7. Step 7In small bowl, lightly beat 5 large egg yolks. Into yolks, beat small amount of lemon mixture. Off heat, whisk egg mixture back into lemon mixture in saucepan. Return to medium-low heat; cook stirring constantly, until thickened, about 5 minutes.
8. Step 8Pour lemon curd into bowl; cover surface area with plastic wrap and refrigerate 3 hours or until well chilled. Store in refrigerator up to 1 week. Makes about 1 2/3 cups.