Citrus Curd With Crisp Meringue Caps
photo by YummySmellsca
- Ready In:
- 5hrs 40mins
- Ingredients:
- 17
- Yields:
-
6 half-cup servings
- Serves:
- 6
ingredients
- 1 tablespoon meringue powder
- 1 1⁄2 tablespoons water
- 2 tablespoons sugar
- 1 pinch salt
- 3 drops vanilla extract
- 3 drops lemon extract
- 1 cup sugar
- 2 lemons, zest of
- 2 limes, zest of
- 1⁄4 cup tapioca starch
- 2 eggs
- 1⁄2 cup fresh lemon juice
- 3⁄4 cup coconut milk, hot (like Coconut Dream, not canned coconut milk)
- 3⁄4 cup water, hot
- 1 tablespoon salted butter
- 1⁄2 cup greek style plain nonfat yogurt
- 1⁄4 teaspoon coconut extract
directions
- Preheat the oven to 225F and line a baking sheet with parchment.
- Beat the meringue powder and water together in a small, deep bowl for 1 minute, then spoon in the sugar and salt and beat until stiff peaks form.
- Beat in the extracts.
- Scrape into a piping bag (or zip-top bag with the corner snipped) and pipe spiral discs on the parchment.
- Place in the oven and bake for 35 minutes.
- Turn off the oven and allow to cool 2 hours inside.
- Combine the sugar, zests and starch in a saucepan and whisk in the eggs. Place over medium heat.
- Cook, whisking constantly, for 1 minute, then whisk in the juice.
- Slowly whisk in the hot Coconut Dream and hot water.
- Cook over medium-low heat, whisking constantly, about 3 minutes, until the mixture bubbles and thickens.
- Let bubble, whisking often, for one minute longer.
- Remove from the heat and whisk in the butter until smooth, then add the Greek yogurt and coconut extract and whisk in until well combined.
- Spoon into individual serving cups or ramekins, lightly press a piece of plastic wrap onto the surface of each to prevent a skin forming, and refrigerate 3-4 hours.
- Remove the cups from the fridge and place a meringue cap onto the surface of each curd.
- Serve within 30 minutes of assembly, but this is best eaten immediately.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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