Mini Meringues with Lemon Curd and Fresh Berries Recipe

There’s something irresistibly charming about these Mini Meringues with Lemon Curd and Fresh Berries Recipe—it’s like a little bite of sunshine wrapped in sweetness. I first made them on a lazy weekend when I was craving something light but fancy, and they instantly became a favorite for any occasion that calls for a touch of elegance without fuss. The crisp meringue shells paired with the tangy, gingery lemon curd and juicy berries make every mouthful a lovely balance of textures and flavors.

Whether you’re looking for a show-stopping dessert for guests or a special treat to brighten your afternoon tea, this Mini Meringues with Lemon Curd and Fresh Berries Recipe is an excellent choice. They’re surprisingly easy to whip up if you follow the steps carefully, and the fresh berries add a vibrant, juicy pop that keeps this dessert feeling fresh and light. Trust me, once you try this, it’ll become your go-to for impressing friends without sweating over a complicated recipe.

Ingredients You’ll Need

The ingredients in this Mini Meringues with Lemon Curd and Fresh Berries Recipe complement each other beautifully. The egg whites create those delicate, airy meringue shells, while the lemon curd adds a silky, tangy richness. Fresh berries and mint finish it off with natural sweetness and a refreshing touch. When shopping, I always recommend using the freshest eggs for the best meringue lift and ripe, juicy berries for that perfect burst.

• Egg whites: Room temperature eggs work best to give the meringues a stable, fluffy texture.
• Kosher salt: Just a pinch helps balance the sweetness and enhances flavors.
• Cornstarch: This keeps the meringues crisp and prevents them from weeping.
• White granulated sugar: Use superfine if you have it, as it dissolves more easily into the egg whites.
• White or red wine vinegar: Adds a little acidity that stabilizes the egg whites for a better hold.
• Pure vanilla extract: Adds subtle warmth to the meringue base.
• Citrus juice (oranges and Meyer lemons): Freshly squeezed is key for vibrant flavor in the lemon curd.
• Unsalted butter: Softened, to blend smoothly into the curd.
• Egg yolks and whole eggs: Provide richness and structure to the lemon curd.
• Salt: Enhances the delicate flavors in the curd.
• Fresh ginger: Finely grated for a gentle spicy kick that pairs beautifully with citrus.
• Fresh berries (blackberries and blueberries): Choose ripe, firm berries to add freshness and color.
• Mint sprigs: For garnish and an added burst of herbal freshness.
• Powdered sugar: Just a touch for dusting to make everything look pretty and polished.

Variations

I love mixing things up depending on the season or what I’ve got on hand. The beauty of this Mini Meringues with Lemon Curd and Fresh Berries Recipe is it’s super adaptable, so don’t hesitate to tweak it to your liking.

• Berry swap: In summer, I sometimes use raspberries or strawberries instead—it adds a lovely bright red color and a different berry flavor that’s just as delightful.
• Dairy-free curd: If you want to keep it dairy-free, swapping butter with coconut oil in the lemon curd works surprisingly well.
• Herb twist: Sometimes I add a few fresh basil leaves with the mint for an unexpected but delicious herbal note.
• Spice it up: Adding a pinch of cardamom to the lemon curd creates a warm, aromatic flavor that’s perfect for cooler months.

How to Make Mini Meringues with Lemon Curd and Fresh Berries Recipe

Step 1: Whip the Egg Whites to Perfect Peaks

Start by preheating your oven to 200°F (about 90°C)—low and slow is the name of the game here. Make sure your mixing bowl and whisk are squeaky clean because any grease can stop those egg whites from whipping up correctly. Beat the 4 egg whites with a pinch of kosher salt on medium speed until soft peaks form. Then, gradually add the sugar by the tablespoon while still whisking, increasing the speed to high. You’ll know it’s ready when the meringue is glossy and forms stiff peaks that hold their shape. Finally, gently fold in the vinegar, cornstarch, and vanilla extract. This little combo helps your meringues stay crisp and stable after baking.

Step 2: Pipe and Bake Your Mini Meringues

Line two baking sheets with parchment paper. Using a piping bag fitted with a round or star tip—or just a spoon if you don’t have one—pipe small dollops about the size of a walnut onto your sheets. Give them some space to breathe, as tiny cracks can sneak in if they’re too close. Bake for about 1 hour and 15 minutes until the meringues are dry on the outside and easily lift off the parchment. Turn off the oven and let them cool inside for another hour; this prevents cracking as they cool down too fast. Patience here really pays off with that perfect crisp shell and dreamy, melt-in-your-mouth center.

Step 3: Make the Ginger-y Citrus Lemon Curd

While the meringues bake, whisk together your citrus juice, sugar, eggs, egg yolks, grated ginger, and salt in a heatproof bowl. Place it over a simmering pot of water (double boiler method) and cook gently, whisking constantly until it thickens to a pudding-like consistency—about 10 minutes. Remove from heat and whisk in softened butter until smooth. I like to strain the curd to remove the ginger bits for an extra silky texture, but you can leave them in if you enjoy a little zing. Let it cool completely before assembling.

Step 4: Assemble with Berries and Mint

Once everything’s cooled, it’s time for the fun part—assembly! Spread or pipe a small spoonful of lemon curd onto each mini meringue, then top with fresh berries and a tiny sprig of mint. A light dusting of powdered sugar over the top adds a pretty finishing touch that screams “springtime in dessert form.” I find that assembling these just before serving keeps everything crisp and fresh, so try not to put them together too early.

How to Serve Mini Meringues with Lemon Curd and Fresh Berries Recipe

Garnishes

I always stick to fresh mint because its cool, slightly peppery taste amps up the brightness of the berries and lemon curd. If I’m feeling festive, sometimes I add edible flowers like violets or pansies for a delicate pop of color. A little extra lemon zest sprinkled over makes the meringues zing even more and looks beautiful on a dessert plate.

Side Dishes

These mini meringues are almost an entire dessert on their own, but if you want to be extra, pairing them with a light green tea or a crisp white wine like a Sauvignon Blanc works beautifully. For brunch vibes, they’re delightful alongside a fruit salad or a small cheese board with mild cheeses and nuts.

Creative Ways to Present

For special occasions, I love arranging these in a layered parfait glass with whipped cream or mascarpone cheese, layering the meringue pieces, lemon curd, and berries. Another fun idea is to create a colorful dessert platter with clusters of these mini meringues interspersed with whole berries and mint—your guests will be reaching for them all night!

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover meringues in an airtight container at room temperature since moisture ruins their crispness. Keep them separate from the curd and berries. The lemon curd should be refrigerated in a covered jar and used within a week for the freshest flavor.

Freezing

While I usually freeze leftover lemon curd without problem (it thaws beautifully in the fridge), I don’t freeze the assembled mini meringues because the berries and meringue texture will suffer. If you want to freeze the meringues, do it before assembly—wrap them tightly in parchment and foil, then thaw at room temperature before topping.

Reheating

Reheating isn’t really necessary since these are best served cool or at room temperature. But if you want to freshen meringues that have softened slightly, pop them in a low oven (200°F) for 5–10 minutes to dry them out again. Just watch closely—they can burn very quickly!

FAQs

Final Thoughts

This Mini Meringues with Lemon Curd and Fresh Berries Recipe really takes me back to sunny afternoons spent at my grandma’s kitchen, where desserts like this were all about simple ingredients shining together. It’s a recipe that feels both special and accessible, perfect for when you want to treat yourself or impress guests without stress. I can’t recommend it enough—give it a try and see how those crisp meringue shells paired with the zingy, smooth lemon curd and burst of fresh berries can lift your spirits and your dessert game all at once.

Print