Nothing is as sweet , tart and light as Lemon Meringue Kisses.

Lemon Meringue Kisses

Meringues Kisses:

1/2 cup sugar

2 egg whites, room temperature

Lemon Curd:

2 whole eggs

8 egg yolks

2/3 cup lemon juice

1 cup sugar

1 tablespoon lemon zest

2 tablespoons butter

Preheat oven to 200 degrees.

In a heat proof bowl add the egg whites and sugar. Place bowl over simmering water. Heat the egg whites and sugar until the sugar is dissolved. You check this by using your fingers and rubbing them together in the mixture. When you can no longer feel the sugar granules, remove from heat. Place in bowl of stand mixer fitted with whisk attachment.  Begin beating on low and gradually increasing to high until egg whites become stiff peaks. Place the meringue in a piping bag fitted with a large star tip. Line baking sheets with parchment paper. Use a small dab of meringue in the corners to glue down the parchment paper to the baking sheet.  Pipe 12 kisses on each sheet.  Bake meringue kisses until dry . Can be up to an hour or more. Do not allow them to brown. Turn off oven and allow the kisses to to cool in closed oven for 4 hours. Meanwhile prepare the lemon curd. In a saucepan, whisk together the eggs, egg yolks , zest and sugar. Whisk in the lemon juice. Place on medium heat and cook until mixture thickens; stirring constantly. Remove from heat and stir in butter until melted. Pour curd into a shallow bowl or baking dish. Cover top with plastic wrap to prevent a skin from forming and refrigerate until ready to use. When kisses are completely cooled, spread bottoms with lemon curd and sandwich together.

There will be extra lemon curd. Use on toast the next morning or topping for waffles.

Meringues Kisses:

1/2 cup sugar

2 egg whites, room temperature

Lemon Curd:

2 whole eggs

8 egg yolks

2/3 cup lemon juice

1 cup sugar

1 tablespoon lemon zest

2 tablespoons butter

Preheat oven to 200 degrees.

In a heat proof bowl add the egg whites and sugar. Place bowl over simmering water. Heat the egg whites and sugar until the sugar is dissolved. You check this by using your fingers and rubbing them together in the mixture. When you can no longer feel the sugar granules, remove from heat. Place in bowl of stand mixer fitted with whisk attachment.  Begin beating on low and gradually increasing to high until egg whites become stiff peaks. Place the meringue in a piping bag fitted with a large star tip. Line baking sheets with parchment paper. Use a small dab of meringue in the corners to glue down the parchment paper to the baking sheet.  Pipe 12 kisses on each sheet.  Bake meringue kisses until dry . Can be up to an hour or more. Do not allow them to brown. Turn off oven and allow the kisses to to cool in closed oven for 4 hours. Meanwhile prepare the lemon curd. In a saucepan, whisk together the eggs, egg yolks , zest and sugar. Whisk in the lemon juice. Place on medium heat and cook until mixture thickens; stirring constantly. Remove from heat and stir in butter until melted. Pour curd into a shallow bowl or baking dish. Cover top with plastic wrap to prevent a skin from forming and refrigerate until ready to use. When kisses are completely cooled, spread bottoms with lemon curd and sandwich together.

There will be extra lemon curd. Use on toast the next morning or topping for waffles.

2 thoughts on “Nothing is as sweet , tart and light as Lemon Meringue Kisses.

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