Easter Lemon Curd Meringue Treats

Start by ensuring that your egg whites are at room temperature. In a mixing bowl, whisk the egg whites until they reach a consistency resembling "beer foam". Once this is achieved, gradually add the granulated sugar while continuing to whisk.

Continue whisking until stiff peaks form, and then gently fold in the powdered sugar. Finally, add the cornstarch and mix until fully incorporated.

Use a spoon to scoop the meringue onto a baking sheet lined with parchment paper, making small nests with a slight indentation in the center.

Bake the meringues at a low temperature of 90 degrees Celsius (194 degrees Fahrenheit) for 1 to 1.5 hours in a convection oven. I recommend baking them for one hour if you prefer a soft center.

Start by squeezing the lemon juice from the three lemons into a bowl, then add the water. In another bowl, mix the egg yolks with the granulated sugar and whisk until smooth.

Combine the lemon juice mixture with the egg yolk mixture, and then transfer to a saucepan. Place the saucepan over low heat and stir constantly with a silicone or wooden spatula until the mixture begins to bubble.

Once bubbling, remove the saucepan from heat and let it cool for about 10 minutes. After the mixture has cooled, add the unsalted butter in small pieces, stirring well until fully melted and incorporated.

Chill the lemon curd in the refrigerator for one hour before use.

Once the lemon curd is chilled, use it to fill each meringue nest until they are generously topped. Optionally, you may decorate the tops with whipped cream or any garnish of your choice.

Enjoy these delightful Easter Lemon Curd Meringue Treats with family and friends!