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  • 8 large egg yolks
  • 3/4 cup granulated sugar
  • 1 cup fresh lemon juice?
  • 1/2 cup unsalted butter, room temperature?
  • 1/4 teaspoon salt?
  • 1 tablespoon finely grated lemon zest
  • 8 (1 ½ to 2-inch) meringues
  • 4 strawberries, cut into halves, or 8 blueberries, raspberries or blackberries


  1. Whisk egg yolks and sugar in a heavy medium saucepan. Add lemon juice, butter and salt. Cook over medium-low heat, stirring constantly, until curd thickens and coats the back of a wooden spoon, 6 to 8 minutes. Do not boil; if it begins to give off steam, briefly remove pan from heat, stirring constantly. Strain curd through a fine-meshed sieve into a bowl and let cool completely. May be refrigerated up to 1 week. Makes about 2 cups.
  2.  With a teaspoon, carefully hollow out the centers of the meringues without piercing the bottom. Reserve crumbled centers. Spoon curd into centers. Garnish with a berry. Sprinkle with some of the crumbled meringue. Makes 8.
Recipe by Lynda Balslev

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The recipe was originally published as Summer Berry and Lemon Curd Meringues on

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