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Lilac Meringues with Lemon Curd

Lilac meringues with lemon curd are a delightful springtime treat perfumed with the aroma of the lovely purple blossoms. Perfect for celebrating spring!


Lilac Meringues

  • 3 egg whites room temperature
  • 1 cup sugar
  • 1 cup lilac blossoms

Lemon Curd

  • 6 egg yolks
  • 3/4 cup lemon juice fresh
  • 3/4 cup sugar
  • 2 tablespoons lemon zest
  • 1/2 cup butter


  • In a food processor, pulse lilac blossoms (free of green stem) and sugar until the mixture is pale purple.  Set aside.
  • In an immaculately clean bowl, beat egg whites until stiff peaks form.  Start adding lilac sugar mixture one tablespoon at a time, whipping again until stiff peaks are formed after each addition.
  • Line a large baking sheet with parchment paper.  Drop meringues by the spoonful into 12 roughly equal mounds.  Using the back of a spoon, create a depression or "well".  Bake in a preheated oven at 250 degrees (F) for approximately one hour or until the meringues are firm and lift away from parchment with ease.  Cool completely.
  • To make Lemon Curd:  Place egg yolks, lemon juice, lemon zest, sugar, and butter in a small saucepan.  Over medium heat, and stirring constantly, cook until mixture thickens.  A whisk moving through the mixture should leave a slight "trace".  (This usually takes me a cautious 15-20 of vigilant attention).
  • Once the lemon mixture is adequately thickened, remove from heat and pass through a fine-mesh sieve into a bowl to remove zest and any "cooked" egg.  Place a layer of parchment or plastic wrap directly on the warm curd and refrigerate until the curd is cold.
  • Spoon chilled curd into cooled meringues and serve.  (Note: depending on the depth of depression in the meringues, you may a small amount of extra curd -- this is not a problem for most ;) )