These sweet shells combined with seasonal fruits make a yummy dessert. Egg white and vanilla meringue shells are perfect for holding homemade lemon curd topped with summer fruits.
1 cup freshly-squeezed lemon juice
Zest of two lemons, about 2 tablespoons
¾ cup sugar
12 tablespoons butter, cut into cubes
4 large eggs
4 large egg yolks
Set a mesh strainer over a large bowl. In a medium saucepan heat the lemon juice, zest, sugar, butter, eggs, and egg yolks.
Stir until the butter is melted, then whisk the mixture continuously until the mixture thickens and holds its shape when dropped back down over the rest of the mixture in the saucepan. Pour the warm lemon curd through a strainer into a bowl and cool slightly. Then cover with plastic wrap pressing on the surface of the curd. Refrigerate overnight to cool completely.
4 large egg whites, room temperature
1 ¼ cups granulated sugar
1 teaspoon cornstarch
1 teaspoon pure vanilla extract
1 ½ cups heavy cream
2 tablespoon confectioners’ sugar, plus more
I cup cubed strawberries ad blueberries
Preheat oven to 250˚F. Trace six 3 ½ inch circles on each of 1 sheet of parchment paper. Transfer the sheet of paper to a baking sheet, tracing-side down.
In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites and a pinch of salt on medium-high speed until soft, glossy peaks form. With the mixer running, add granulated sugar, 1 tablespoon at a time. Beat meringue on high until stiff and glossy, about 5 minutes more. Sprinkle in cornstarch and vanilla, gently fold to combine.
Add to a large piping bag fitted with a tip. Pipe the meringue in the center of each of the circles, making a shell shape. Place the baking sheets in the oven and bake until firm and dry to the touch but not browned, 35 to 40 minutes. Turn off the oven and let meringues cool for 2 hours or overnight.
When ready to serve, place the meringue shells on a plate. Fill with the lemon curd and top with the fruit and top with a mint sprig.