Food & Home
Chewy Meringues & Lemon Curd
“The classic solution to using both the whites and yolks of eggs is a custard pie topped with meringue. This deconstructed crustless version gives you a sweet meringue that is crispy outside with a chewy, marshmallow interior, all balanced by tart lemon curd. I actually like this curd made with ghee better than the traditional recipes that use butter. A little lighter and more fresh tasting—letting the lemon shine through.” —Houser
For the meringues:
½ cup room-temperature egg whites (from about 3 large eggs)
1 cup sugar
¼ teaspoon cream of tartar
For the lemon curd:
3 egg yolks
¼ cup castor sugar
zest of 2 lemons
¼ cup lemon juice (from 2 to 3 lemons)
4 tablespoons ghee
1. Preheat the oven to 300°F (150°C) and line one 18×26-inch baking sheet with parchment paper.
2. Wash all bowls and mixing equipment in hot, soapy water; dry thoroughly; and wipe with vinegar on a paper towel.
3. Separate the yolks and whites, being careful not to get any yolk into the whites. If you are wary of your separating skills, you can separate them individually into a small bowl before you add them to the measuring cup. That way you don’t accidentally get yolk into your already perfectly separated eggs. Save the yolks for the lemon curd.
To make the meringues:
1. Mix the egg whites and sugar and whisk in the bowl of an electric mixer (if you have one) or in a large metal bowl.
2. Place the bowl over simmering water (be careful that the bottom isn’t touching the water) and stir until the sugar is dissolved, about 3 minutes. When you rub the mixture between your fingers, it will be smooth and not grainy.
3. Add the cream of tartar. Attach the bowl to the mixer or use a hand mixer, mixing on the highest speed until the meringue is stiff and glossy. It should hold very stiff peaks when done.
4. Using two tablespoons, scoop mounds of meringue onto a sheet pan about 2 inches apart (they will expand as they bake). Use a spoon to pull peaks in the tops of the meringue mounds.
5. Bake for 25 minutes, rotating halfway through. Turn off the oven and leave for 1½ hours in the warm oven to firm. The meringues can be made two days ahead of time and, once completely cooled, can be stored in an airtight container at room temperature.
To make the lemon curd:
1. While the meringues are baking, prepare the lemon curd. Place a medium-size metal bowl with the yolks and sugar over a saucepan of simmering water (making sure water does not touch the bottom of the bowl). Whisk until the sugar dissolves, about 3 minutes.
2. Add the zest and juice, then whisk continuously until thickened, about 8 to 10 minutes.
3. The curd will become light yellow in color, and when finished is the consistency of a soft pudding. Remove from heat and whisk in the ghee, one spoonful at a time, making sure each addition is melted before adding the next.
4. Using a rubber spatula, scoop the lemon curd into a glass container. A jar or glass dish works well. Lay plastic wrap directly onto the surface of the lemon curd.
1. Place a large scoop of lemon curd into a small bowl and top with the meringues.
Reprinted with permission from The Good LFE Cookbook, Agate, 2022.
Originally featured in Is Low-Fermentation Eating the Answer to SIBO?