Weather: 46 and gorgeous
What I’m listening to: This is Home, Switchfoot
I have a son who loves all things lemon, especially lemon desserts, like a classic lemon meringue pie. I was excited to try this mini version sans the crust. The meringue has a lovely crunch on the exterior and the interior is chewy and just melts in your mouth. And the homemade lemon curd in the center is just heavenly. You don’t really miss the crust (this coming from a die-hard crust-lover) because of the texture of the baked meringue.
Quick note: I made these first as little sandwich cookies or meringue whoopie pies, perhaps (pictured above) adapted from a terrific Joy the Baker recipe. Aren’t they cute? Being that I had some lemon curd leftover, I brainstormed a different shape to hold the curd – a meringue nest of sorts. They are equally delicious both ways, but I found the second batch much easier to eat and transport/serve. All that’s to say, you certainly have options with this recipe. Get creative and have fun with it.
I will warn you that these are terribly addictive. They’re so small and light and airy it’s easy to eat several of them without even thinking about it. But, aren’t those the best kind of recipes? I would be beyond thrilled if I went to an event (like a baby shower or an afternoon tea or a Mother’s Day lunch) that served these. They’re just so fun and bright and pretty, perfect for spring and summer.