The first time I made Meringues with Citrus Curd

It was a hot June afternoon and I wanted something light and bright for a small backyard get-together. I remember standing at the counter, shelling egg yolks into a bowl for some other project, and suddenly thinking, why not use the whites for meringues and make a gingery citrus curd with the yolks? The idea felt a little audacious, but the end result was airy, tangy, and somehow exactly right. If you like things that crunch gently and then melt on your tongue, this is the recipe I always reach for.

Early on I learned that the citrus element can make a dessert feel effortless, which is why I sometimes pair this with a savory course like seared scallops; the same kind of brightness that lifts a plate of seafood is what makes the meringues sing. If you want a savory pairing for a dinner party, try the recipe for seared scallops with citrus dressing—the contrast is fantastic.

The ingredients, as a conversation

I keep the ingredient list simple so I can rattle it off while prepping: 4 large egg whites, Pinch kosher salt, 2 teaspoons cornstarch, 1 1/4 cups white granulated sugar., 1 teaspoon white wine or red wine vinegar, 1/4 teaspoon pure vanilla extract. For the curd I use 3/4 cup citrus juice (I used a combination of oranges and meyer lemons), 4 tablespoons unsalted butter (at room temperature), 1/2 cup white granulated sugar, 2 large egg yolks, 2 large eggs, 1/4 teaspoon salt, and to give it a little kick I grate about a 1 inch knob ginger (finely grated). For finishing and color I like 1/2 pint of berries (I used a combination of blackberries and blueberries), 12 to 14 sprigs of mint, and just a little showy dusting of 1 tablespoon powdered sugar.

If you like extra texture or a tweak of flavor I sometimes slice almonds into the curd topping or stir a spoonful of mascarpone into the curd before assembly. Speaking of tweaks, later on I’ll tell you three small tricks that make this foolproof.

To Make the Meringues: and why patience matters

To Make the Meringues: I preheat the oven to a low temperature so they dry instead of burn, then I whisk the 4 large egg whites with a Pinch kosher salt until frothy. Once they’re foamy I sprinkle in 2 teaspoons cornstarch, which helps give the shells a satiny finish, and then add the 1 1/4 cups white granulated sugar. Slowly is the watchword here; add the sugar a little at a time while continuing to beat until glossy stiff peaks form. At the very end I fold in 1 teaspoon white wine or red wine vinegar and 1/4 teaspoon pure vanilla extract—these stabilize the meringue and round the flavor.

Spoon or pipe the mixture onto a baking sheet lined with parchment; I like dollops the size of small saucers so each person gets a satisfying bite. Bake low and slow until they’re dry to the touch and peel away from the paper, usually about an hour to an hour and a half depending on your oven. A little tip I learned: turn the oven off and leave them inside to cool as it slows moisture rebound and keeps the shells crisp. You want them pale and brittle on the outside with a slight give if you prefer that marshmallow center, or totally crisp if you baked a touch longer—either is right depending on what you imagine when you bite into one.

If you’re juggling other elements, these meringue shells store really well for a few days. Keep them in an airtight container at room temperature away from humidity and they will stay crisp.

To Make the Gingery Citrus Curd: bright and silky

To Make the Gingery Citrus Curd: measure 3/4 cup citrus juice—this summer I used a sweet orange and Meyer lemon blend for balance—then whisk it together with 1/2 cup white granulated sugar, 2 large egg yolks, 2 large eggs, and 1/4 teaspoon salt. I add the finely grated 1 inch knob ginger right at the start so the warming spice infuses as the curd thickens.

Cook the mixture over low to medium-low heat, stirring constantly so the eggs do not scramble. The curd will start to coat the back of a spoon; that is how you know it’s thick enough. Once it reaches that point, remove from heat and whisk in 4 tablespoons unsalted butter (at room temperature) until glossy and smooth. If you want a perfectly satin finish, strain the curd through a fine sieve to catch any bits of ginger or cooked egg. Chill until it is spreadable but still soft.

A little tip: if you feel the curd isn’t thickening, gently increase the heat but keep stirring. Overcooking will give you a grainy texture, so stop at the spoon test. Another tip is to use room temperature butter so it blends in seamlessly and you do not get oil pockets.

Getting the assembly right and the small pleasures

To Assemble the Meringues: I spoon a generous dollop of the chilled gingery citrus curd onto each meringue base, then scatter a few berries over the top, tuck in 12 to 14 sprigs of mint for scent and color, and finish with a light dusting of 1 tablespoon powdered sugar. The cool, sharp curd against the warm-sun sweetness of the meringue is what makes people smile. If you want to be dramatic, pile the curd on and let it tumble over the edges for a rustic look; if you prefer tidy desserts, use a piping bag.

Serve these with simple tea or the kind of lounge-sip wine that doesn’t overpower the citrus. I sometimes pair them after something richer like air fryer miso salmon with broccolini and rice—the dessert cuts through the umami and brings the meal home.

You can make the curd a day ahead and refrigerate it in a jar for up to a week; if the curd firms too much, warm it briefly over a water bath and stir to loosen. Leftover meringue shells will last 2 to 3 days in an airtight container; assembled desserts should be eaten same day to keep the shells crisp.

A Few Things I’ve Learned and some variations

The Ingredient That Changes Everything for me is the ginger. That 1 inch knob ginger (finely grated) adds a warmth that keeps the citrus from feeling one-note. A couple of small variations: use lime and grapefruit for a more tart curd, or fold a little whipped cream into the curd for a lighter, mousse-like filling. If you want to make this a winter dessert, swap the berries for poached pears and scatter sugared cranberries on top to echo a classic almond cake; I often lean on a slice of almond cake with sugared cranberries in the colder months and the flavors play nicely together.

Three quick tips before you start: 1) Make sure your mixing bowl is scrupulously clean and free of fat when whipping egg whites. 2) Add sugar slowly to get glossy, stable peaks. 3) Leave the meringues to cool inside the oven for extra crispness. Also, if humidity is high, consider making the shells the day before and keeping them sealed until assembly.

Conclusion

If you want a clear, simple version of this idea for a smaller batch, I found a lovely take on mini meringues and lemon curd that inspired my proportions and technique: Mini Meringues with Lemon Curd – A Cozy Kitchen. Try them the first time exactly as written, then make the recipe your own with different citrus, berries, or a whisper of thyme across the top.