Go Back
–+ servings
Benjamin

Crispy Meringue Shells with Creamy Lemon Curd

This Heavenly Lemon Meringue Cloud is a delicate and elegant dessert that combines crisp, airy meringue with a rich, tangy lemon curd. The contrast between the sweet, melt-in-your-mouth meringue and the zesty, velvety curd makes this dish absolutely irresistible. Perfect for special occasions or when you want to impress guests with a beautifully presented treat. Serve with whipped topping and fresh berries for a refreshing and indulgent experience!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 -8 servings
Course: Dessert
Cuisine: French-inspired
Ingredients Method Notes

Ingredients
  

For the meringue:
  • 6 large egg whites
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 1/2 cups sugar
For the lemon curd:
  • 1/2 cup sugar
  • 2 tablespoons potato starch
  • 1 cup water
  • 1/2 cup plus 1 tablespoon lemon juice divided
  • 3 large eggs beaten
  • 2 teaspoons grated lemon zest
Optional toppings:
  • Whipped topping
  • Fresh berries

Method
 

  1. Make the Meringue – Beat the egg whites with vinegar, vanilla, salt, and cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form.
  2. Bake the Meringue – Spoon the meringue onto a parchment-lined baking sheet, forming a nest shape with a slight hollow in the center. Bake at a low temperature until crisp and lightly golden. Let it cool completely.
  3. Prepare the Lemon Curd – In a saucepan, whisk together sugar, potato starch, and water over medium heat until thickened. Slowly add the beaten eggs and lemon juice while stirring continuously. Cook until smooth and stir in the lemon zest.
  4. Assemble the Dessert – Fill the cooled meringue with the lemon curd, smoothing it evenly across the top.
  5. Garnish and Serve – Top with whipped cream and fresh berries for an extra layer of texture and flavor. Serve immediately or refrigerate for later.

Notes

  • Let the meringue cool in the oven with the door slightly open to prevent cracking.
  • Use fresh lemon juice for the brightest, freshest flavor.
  • If the lemon curd thickens too much, whisk in a tablespoon of warm water to loosen it.
  • Store leftover meringue in an airtight container at room temperature for up to two days.

Tried this recipe?

Let us know how it was!