Looking for a sweet treat the isn't heavy and rich? That is just what my Mom requested for her Mother's Day dinner. This desert is a perfect way to end an evening meal, or to enjoy on your patio on a warm summer night with a glass of vino. This is a really easy recipe, but does take a bit of time so be sure to set aside a few hours if it makes it to your menu. Another bonus is eating any leftover lemon curd the next day. The lemon curd recipe is easy and delicious, but I recommend using a little extra lemon juice if you prefer a tarter flavor. Enjoy!
recipe by tasteofhome.com
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
3/4 cup sugar
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
Drop meringue into eight mounds on a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Or, place meringue mixture in pastry bag fitted with star tip. Pipe meringue onto parchment paper to form eight 3-in. cups.
Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Fill with lemon curd and fruit. Yield: 8 servings.
recipe by joyofbaking.com