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Photo: William Dickey
Active Time:1 hr 20 minsTotal Time:3 hrsServings:10Jump to Nutrition Facts
Active Time:1 hr 20 minsTotal Time:3 hrsServings:10
Active Time:1 hr 20 mins
Active Time:
1 hr 20 mins
Total Time:3 hrs
Total Time:
3 hrs
Servings:10
Servings:
10
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsMeringue5large egg whites, at room temperature1 ¼cupsgranulated sugar2teaspoonscornstarch1teaspoonwhite-wine vinegar½teaspoonalmond extract½teaspoonvanilla extractPinch of kosher saltLemon Curd & Citrus Salad¼cupwater1teaspoonunflavored gelatin5large egg yolks½cupgranulated sugar plus 2 tablespoons, dividedPinch of kosher salt1teaspoonMeyer lemon zest¼cupMeyer lemon juice¼cuplemon juice6tablespoonsunsalted butter (3/4 stick), at room temperature1grapefruit1Meyer lemon3oranges, such as navel, Cara Caraand/orSumo1vanilla bean½cupheavy cream, whipped to soft peaksFresh mint leaves for garnish
Cook Mode(Keep screen awake)
Ingredients
Meringue
5large egg whites, at room temperature
1 ¼cupsgranulated sugar
2teaspoonscornstarch
1teaspoonwhite-wine vinegar
½teaspoonalmond extract
½teaspoonvanilla extract
Pinch of kosher salt
Lemon Curd & Citrus Salad
¼cupwater
1teaspoonunflavored gelatin
5large egg yolks
½cupgranulated sugar plus 2 tablespoons, divided
1teaspoonMeyer lemon zest
¼cupMeyer lemon juice
¼cuplemon juice
6tablespoonsunsalted butter (3/4 stick), at room temperature
1grapefruit
1Meyer lemon
3oranges, such as navel, Cara Caraand/orSumo
1vanilla bean
½cupheavy cream, whipped to soft peaks
Fresh mint leaves for garnish
DirectionsTo prepare meringue:Preheat oven to 250˚F. Line a baking sheet with parchment paper.Place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until very light and fluffy, about 5 minutes. With the mixer still running, slowly add 1¼ cups sugar, one large spoonful at a time, and beat until it holds firm, glossy peaks, 3 to 5 minutes longer.Remove the bowl from the mixer and sift cornstarch over the top. Add vinegar, almond extract, vanilla and a pinch of salt; gently fold together with a flexible spatula.Pile the meringue into the center of the prepared pan and shape it into a disk 9 or 10 inches in diameter and 1 to 1 1/2 inches tall. Bake for 1 1/2 hours. Then turn off the oven, allowing the meringue to cool completely in the oven (keep the door closed), about 1 hour. (You can also leave it in the oven to continue drying out overnight. This is particularly helpful if you live in a humid climate or it’s a rainy day.) It should be dry and crisp on the outside and soft and slightly marshmallowy on the inside.Meanwhile, prepare lemon curd:Place water in a small bowl and sprinkle gelatin evenly over the top. Let bloom for at least 5 minutes.Fill a small saucepan with a few inches of water and bring to a simmer. Combine egg yolks, 1/2 cup sugar and a pinch of salt in a small heatproof bowl (choose a bowl that will rest on top of the pot like a double boiler). Whisk for about 30 seconds until light and thick.Set the bowl over the pot of simmering water and whisk in Meyer lemon juice and lemon juice. Cook, stirring constantly with a flexible spatula or wooden spoon, until the curd is thickened and registers 170°F on an instant-read thermometer, 5 to 8 minutes. Remove the bowl from the heat; immediately add the bloomed gelatin-water mixture. Let stand for 1 minute to melt the gelatin, then whisk to combine. Stir in Meyer lemon zest and butter until smooth. Press a layer of plastic wrap directly onto the surface of the curd and refrigerate until completely chilled, at least 2 hours or up to 2 days.To prepare citrus salad:Slice both ends off grapefruit, Meyer lemon and oranges. With a sharp knife, remove the peel and white pith; discard. Set a sieve or colander over a bowl. Cut the citrus segments from their membranes directly into the sieve, allowing the bowl beneath to catch any juices. Squeeze the citrus membranes to extract any additional juice. You should end up with about 2 cups segments and 1/2 cup juice. Combine the juice and the remaining 2 tablespoons sugar in a small saucepan. Cook over medium-high heat, stirring occasionally, until syrupy and reduced to 2 tablespoons, about 10 minutes. Split vanilla bean in half lengthwise and scrape seeds into the syrup; stir to combine. Let cool to room temperature, about 10 minutes.When you are ready to serve, remove the curd from the refrigerator and whip until smooth and creamy. Fold in whipped cream.To assemble:Place the meringue on a platter. Gently crack the center of the meringue with the back of a large spoon to create a crater for your filling. Mound the curd generously into the center. Spoon the citrus segments on top with a slotted spoon. Drizzle the syrup over the top. Garnish with mint leaves, if desired.To make aheadRefrigerate curd (Steps 5-7) for up to 3 days. Refrigerate citrus segments and syrup (Step 8) for up to 2 days. Bake meringue (Steps 1-4) 1 day in advance and leave it in the oven to dry out overnight, if desired.EquipmentParchment paperOriginally appeared: EatingWell.com, December 2022
Directions
To prepare meringue:Preheat oven to 250˚F. Line a baking sheet with parchment paper.Place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until very light and fluffy, about 5 minutes. With the mixer still running, slowly add 1¼ cups sugar, one large spoonful at a time, and beat until it holds firm, glossy peaks, 3 to 5 minutes longer.Remove the bowl from the mixer and sift cornstarch over the top. Add vinegar, almond extract, vanilla and a pinch of salt; gently fold together with a flexible spatula.Pile the meringue into the center of the prepared pan and shape it into a disk 9 or 10 inches in diameter and 1 to 1 1/2 inches tall. Bake for 1 1/2 hours. Then turn off the oven, allowing the meringue to cool completely in the oven (keep the door closed), about 1 hour. (You can also leave it in the oven to continue drying out overnight. This is particularly helpful if you live in a humid climate or it’s a rainy day.) It should be dry and crisp on the outside and soft and slightly marshmallowy on the inside.Meanwhile, prepare lemon curd:Place water in a small bowl and sprinkle gelatin evenly over the top. Let bloom for at least 5 minutes.Fill a small saucepan with a few inches of water and bring to a simmer. Combine egg yolks, 1/2 cup sugar and a pinch of salt in a small heatproof bowl (choose a bowl that will rest on top of the pot like a double boiler). Whisk for about 30 seconds until light and thick.Set the bowl over the pot of simmering water and whisk in Meyer lemon juice and lemon juice. Cook, stirring constantly with a flexible spatula or wooden spoon, until the curd is thickened and registers 170°F on an instant-read thermometer, 5 to 8 minutes. Remove the bowl from the heat; immediately add the bloomed gelatin-water mixture. Let stand for 1 minute to melt the gelatin, then whisk to combine. Stir in Meyer lemon zest and butter until smooth. Press a layer of plastic wrap directly onto the surface of the curd and refrigerate until completely chilled, at least 2 hours or up to 2 days.To prepare citrus salad:Slice both ends off grapefruit, Meyer lemon and oranges. With a sharp knife, remove the peel and white pith; discard. Set a sieve or colander over a bowl. Cut the citrus segments from their membranes directly into the sieve, allowing the bowl beneath to catch any juices. Squeeze the citrus membranes to extract any additional juice. You should end up with about 2 cups segments and 1/2 cup juice. Combine the juice and the remaining 2 tablespoons sugar in a small saucepan. Cook over medium-high heat, stirring occasionally, until syrupy and reduced to 2 tablespoons, about 10 minutes. Split vanilla bean in half lengthwise and scrape seeds into the syrup; stir to combine. Let cool to room temperature, about 10 minutes.When you are ready to serve, remove the curd from the refrigerator and whip until smooth and creamy. Fold in whipped cream.To assemble:Place the meringue on a platter. Gently crack the center of the meringue with the back of a large spoon to create a crater for your filling. Mound the curd generously into the center. Spoon the citrus segments on top with a slotted spoon. Drizzle the syrup over the top. Garnish with mint leaves, if desired.To make aheadRefrigerate curd (Steps 5-7) for up to 3 days. Refrigerate citrus segments and syrup (Step 8) for up to 2 days. Bake meringue (Steps 1-4) 1 day in advance and leave it in the oven to dry out overnight, if desired.EquipmentParchment paper
To prepare meringue:Preheat oven to 250˚F. Line a baking sheet with parchment paper.
Place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until very light and fluffy, about 5 minutes. With the mixer still running, slowly add 1¼ cups sugar, one large spoonful at a time, and beat until it holds firm, glossy peaks, 3 to 5 minutes longer.
Remove the bowl from the mixer and sift cornstarch over the top. Add vinegar, almond extract, vanilla and a pinch of salt; gently fold together with a flexible spatula.
Pile the meringue into the center of the prepared pan and shape it into a disk 9 or 10 inches in diameter and 1 to 1 1/2 inches tall. Bake for 1 1/2 hours. Then turn off the oven, allowing the meringue to cool completely in the oven (keep the door closed), about 1 hour. (You can also leave it in the oven to continue drying out overnight. This is particularly helpful if you live in a humid climate or it’s a rainy day.) It should be dry and crisp on the outside and soft and slightly marshmallowy on the inside.
Meanwhile, prepare lemon curd:Place water in a small bowl and sprinkle gelatin evenly over the top. Let bloom for at least 5 minutes.
Fill a small saucepan with a few inches of water and bring to a simmer. Combine egg yolks, 1/2 cup sugar and a pinch of salt in a small heatproof bowl (choose a bowl that will rest on top of the pot like a double boiler). Whisk for about 30 seconds until light and thick.
Set the bowl over the pot of simmering water and whisk in Meyer lemon juice and lemon juice. Cook, stirring constantly with a flexible spatula or wooden spoon, until the curd is thickened and registers 170°F on an instant-read thermometer, 5 to 8 minutes. Remove the bowl from the heat; immediately add the bloomed gelatin-water mixture. Let stand for 1 minute to melt the gelatin, then whisk to combine. Stir in Meyer lemon zest and butter until smooth. Press a layer of plastic wrap directly onto the surface of the curd and refrigerate until completely chilled, at least 2 hours or up to 2 days.
To prepare citrus salad:Slice both ends off grapefruit, Meyer lemon and oranges. With a sharp knife, remove the peel and white pith; discard. Set a sieve or colander over a bowl. Cut the citrus segments from their membranes directly into the sieve, allowing the bowl beneath to catch any juices. Squeeze the citrus membranes to extract any additional juice. You should end up with about 2 cups segments and 1/2 cup juice. Combine the juice and the remaining 2 tablespoons sugar in a small saucepan. Cook over medium-high heat, stirring occasionally, until syrupy and reduced to 2 tablespoons, about 10 minutes. Split vanilla bean in half lengthwise and scrape seeds into the syrup; stir to combine. Let cool to room temperature, about 10 minutes.
When you are ready to serve, remove the curd from the refrigerator and whip until smooth and creamy. Fold in whipped cream.
To assemble:Place the meringue on a platter. Gently crack the center of the meringue with the back of a large spoon to create a crater for your filling. Mound the curd generously into the center. Spoon the citrus segments on top with a slotted spoon. Drizzle the syrup over the top. Garnish with mint leaves, if desired.
To make ahead
Refrigerate curd (Steps 5-7) for up to 3 days. Refrigerate citrus segments and syrup (Step 8) for up to 2 days. Bake meringue (Steps 1-4) 1 day in advance and leave it in the oven to dry out overnight, if desired.
Equipment
Parchment paper
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)243Calories7gFat43gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
