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With a growing number of prolifically egg-laying hens, we can sometimes accumulate as many as three dozen eggs per week. Needless to say, we are constantly looking for new ways to use up our fresh egg supply.
Recently I put several to use by making some pretty meringue shells for a family gathering. The meringues used up the whites, of course, while the yolks were used in a lemon curd filling.
I used seasonal strawberries, glazed with strawberry jam on top, but any seasonal fruit such as blueberries, blackberries, or raspberries could be used. For an extra touch, serve with a dollop of lightly sweetened whipped raw cream on the side.
0 from 0 votes
Strawberry Meringue Shells with Lemon Curd
Recipe adapted from Against All Grain.Makes 6 meringues with a little leftover curd.
CourseDessert
CuisineAmerican
Prep Time 5 minutes
Total Time 5 minutes
Author Jenny Cazzola
Ingredients
- meringue shellsrecipe follows
- lemon curdrecipe follows
- 6largestrawberries sliced fan shape as shown, or other fresh fruit in season
- 2 to 3tablespoonsstrawberry jamor cherry jam of your choice, melted over low heat
- whipped cream chilled, for serving
Instructions
Assemble each individual dessert in the following order:
Place meringue shell on a pretty plate.
Top with generous spoonful of lemon curd.
Add strawberry fan (or other seasonal fruit).
Top with jam.
Serve immediately.
Finish with whipped cream, on top or on the side.
Enjoy!
Recipe Notes
- Substitute any in-season fruit for the strawberries.
- For an extra touch, serve with a dollop of lightly sweetened whipped raw cream on the side.
0 from 0 votes
Meringue Shells
Recipe adapted from Against All Grain. Makes 6 meringues.
CourseDessert
CuisineAmerican
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 1 hour
Total Time 2 hours 45 minutes
Servings 6 servings
Calories 39 kcal
Author Jenny Cazzola
Ingredients
- 6organic or pastured egg whites at room temperature
- pinch of sea salt
- pinch ofCream of Tartar
- 2tablespoonsraw honey
- 1teaspoonvanilla extract
Instructions
Preheat oven to 225 degrees Fahrenheit.
Line a cookie sheet with parchment paper or a baking mat.
Combine egg whites, salt, and cream of tartar in the bowl of a stand mixer.
Beat until they form stiff peaks.
Slowly add honey, beating constantly.
Drop into 6 mounds on the cookie sheet.
With the back of a spoon, form a cup like shape.
Bake for 1-1/2 hours.
Then turn off oven.
Leave meringues inside oven for one hour with the door shut.
Recipe Notes
- A wonderful use for extra eggs!
Nutrition Facts
Meringue Shells
Amount Per Serving
Calories 39Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 50mg2%
Potassium 49mg1%
Carbohydrates 6g2%
Sugar 6g7%
Protein 3g6%
Calcium 2mg0%
* Percent Daily Values are based on a 2000 calorie diet.
0 from 0 votes
Lemon Curd
Recipe adapted from Against All Grain. Makes enough to fill 6 meringue shells, plus a little bit left over.
CourseDessert
CuisineAmerican
Prep Time 5 minutes
Cook Time 30 minutes
Chill 4 hours
Total Time 4 hours 35 minutes
Servings 6 servings
Calories 216 kcal
Author Jenny Cazzola
Ingredients
- 1/2cupraw honey
- 2teaspoonslemon zest
- 1/2cuplemon juicefresh, the juice of about 2 medium-sized lemons
- 6organic or pastured egg yolks
- pinchsea salt
- 4tablespoonsgrass-fed butter
Instructions
Combine the honey, lemon zest, lemon juice, egg yolks, and salt in a medium saucepan and whisk to combine.
Stir constantly over medium heat until mixture has thickened.
Strain through a fine sieve into a bowl.
Add the butter and stir until melted.
Refrigerate and serve chilled.
Recipe Notes
- Enjoy the leftover curd as a topping for crepes, ice cream, or pancakes. Or simply eat with a spoon. Delicious!
Nutrition Facts
Lemon Curd
Amount Per Serving
Calories 216Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 215mg72%
Sodium 77mg3%
Potassium 55mg2%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 24g27%
Protein 3g6%
Vitamin A 493IU10%
Vitamin C 9mg11%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Enjoy! How do you use up extra eggs?
...without giving up the foods you love or spending all day in the kitchen!
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We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).
About Jenny Cazzola
Tired of the stress of city life and motivated by a desire to be more self-sufficient, Jenny and her husband decided to trade life in the busy suburbs for life on a quiet country homestead. In the fall of 2012, they moved to an acreage in rural Northeastern Oklahoma where they are learning to live off the land and working to establish a small home grown heirloom produce business. On her blog Black Fox Homestead, Jenny writes about their transition from city to country life, offers tips on natural gardening, recipes from her kitchen, and ideas for frugal, simple living. She and her husband currently share their homestead with four shih-tzus and eight growing Rhode Island Red chicks; but she hopes to see ducks, dairy goats, and possibly a cow in her future.
Reader Interactions
Comments
Lynn A. Reynolds says I love the sound of this recipe but because of health issues I have to follow the FODMAP diet. Because of that, I can’t have honey. Is there something else I could use for the curd beside honey?
Reply
- Jenny Cazzola says
Lynn what kind of sweeteners can you have? I think that it would be possible to substitute if you needed to. The egg yolks are what cause the curd to thicken.
Reply
- Lynn says
I can’t have anything that ends in “ose” or is artificial. I can use maple syrup (Grade B) or organic sugar.
Reply
- Jenny Cazzola says
I have made curd with sugar but I personally would try it with the maple syrup first. I would use a little bit less than the 1/2c amount called for and taste as I go. Know that it may alter the color somewhat. If you do give it a try, let me know how it goes and good luck with it. 🙂
Reply
- Lynn Reynolds says
I certainly let you know. Thank you for getting back to me.
- Rachel Yance says
Just wondering if I can substitute something for the butter? Would love to make it dairy free for a family member with a dairy allergy.
ThanksReply
- Jenny Cazzola says
Yes Rachel, the original recipe called for 4T of palm shortening.
Reply
- Rachel says
You had me at curd????
but the meringue is a bonus!Reply
- Jenny Cazzola says
Oh wonderful! I hope you enjoy it. 🙂
Reply
- Lynn A. Reynolds says
Going through a hot spell in Western Mass so may just try to lemon curd and wait for cooler weather for the meringue.
Reply
- Bethany says
Your recipe calls for vanilla in the meringues, but you don’t say when to put in.
Reply
- IthacaNancy says
Generally when making whipped egg whites the vanilla is added towards the end of whisking them. It worked for me this morning when I made some.
Reply
- Ana says
I read this as “Strawberry Meringue shells” & assumed that the meringue had strawberries in it? It looked a bit pink in the picture, but, it appears that the strawberry part of this is just the fan-shaped strawberry cut up on top of the lemon curd?
In any case, this entire recipe sounds amazing, and I think I will try this today.. We only have 3 chickens, but they lay 3-4 eggs per day & we are overrun with eggs! ( I know, a good problem to have!) Thank you for sharing & I can’t wait to try these!Reply
