Lemon Poppy Seed Meringue Sandwiches (Printable Version)
Crispy meringues sandwich zesty lemon curd with notes of poppy seed and creamy filling.
# What You'll Need:
→ Meringue Shells
01 -
4 large egg whites, room temperature
02 -
1 cup superfine sugar
03 -
1/2 teaspoon cream of tartar
04 -
1/2 teaspoon vanilla extract
05 -
1 1/2 tablespoons poppy seeds
06 -
1 teaspoon lemon zest
→ Lemon Curd Filling
07 -
3 large egg yolks
08 -
1/2 cup fresh lemon juice
09 -
2 teaspoons lemon zest
10 -
1/2 cup granulated sugar
11 -
1/4 cup unsalted butter
→ Additional Filling
12 -
1/2 cup whipped cream or mascarpone cheese
# Step-by-Step Guide:
01 -
Preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper.
02 -
In a clean mixing bowl, whisk the egg whites on medium speed until frothy. Add the cream of tartar and continue whipping.
03 -
Gradually add the superfine sugar, beating at high speed until stiff, glossy peaks form.
04 -
Gently fold in the vanilla extract, lemon zest, and poppy seeds until well combined.
05 -
Pipe or spoon 2-inch rounds of the meringue mixture onto the prepared baking sheets, ensuring an even shape. Place trays in the oven and bake for 90 minutes. Turn off the oven and allow the meringues to cool completely inside.
06 -
In a saucepan over low heat, whisk together the egg yolks, granulated sugar, fresh lemon juice, and lemon zest. Stir constantly until the mixture thickens and coats the back of a spoon.
07 -
Remove the saucepan from heat and whisk in the unsalted butter until smooth. Pour the curd into a bowl, cover, and chill in the refrigerator until set.
08 -
Whip the cream or mascarpone cheese to soft peaks and refrigerate until ready to use.
09 -
Carefully pair meringues by size. Spread a layer of lemon curd and a dollop of whipped cream or mascarpone on the flat side of one meringue, then sandwich with another. Repeat for remaining meringues.
10 -
Serve immediately or refrigerate briefly before serving for best texture.
# Additional Notes:
01 -
For optimal texture, assemble sandwiches just before serving to maintain crispness of the meringues.