Originally published here in July 2016, this recipe is worth repeating just in time for our local strawberry season. This dessert, adapted from a Nigella Lawson recipe, is a great summer dessert idea. It’s simple to make but a bit time consuming so best to prepare ahead of time. This recipe makes enough for 8 servings.
4 large egg whites (reserve yolks for lemon curd)
pinch of salt
1 cup superfine sugar (I used cane sugar blended for a few seconds in the Vitamix)
2 tsp arrowroot flour (can substitute cornstarch)
1/2 tsp vanilla extract
1 tsp lemon juice
Lemon curd (see below) or whipped cream
Line 2 baking sheets with parchment paper. Preheat oven to 350 degrees.
Whisk egg whites with the salt until they hold firm peaks but are not stiff. Gently add in the sugar, one spoonful at a time, while beating, until meringue is gleaming, satiny and snowy.
Sprinkle in the arrowroot flour, vanilla and lemon juice and fold in to combine.
Spoon meringue on baking sheet in 4 inch circles. If you’re going to fill them with curd, leave rims slightly higher using the back of a spoon to make a slight indent.
Put in the oven, turn it down to 300 degrees and bake for 30 minutes Turn oven off and leave them for another 30 minutes, them remove from oven to cool by placing parchment on cooling racks.
Fill with lemon curd or whipping cream and a few fresh berries. Dust with confectioner’s sugar.
Lemon Curd (makes 1 1/2 cups)
Juice and grated rind of 2 large lemons
3/4 cups sugar
1/2 cup butter, cut in pieces
4 egg yolks + 1 whole egg, beaten
In a double boiler, combine lemon juice, rind, sugar and butter. Stir over medium head until sugar has dissolved and butter has melted.
Add eggs slowly and whisk to combine, then stir with wooden spoon until mixture coats back of spoon. Do not let this mixture boil or it will curdle.
If desired, you can strain through a fine sieve ( I don’t) to refine the consistency. Cool, then refrigerate.