MERINGUES WITH LEMON CURD RECIPES

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 225°. Add vinegar, vanilla, salt and cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star tip. Transfer meringue to bag. On a parchment-lined baking sheet, pipe meringue into twelve 3-in. round disks, building up the sides with meringue to form shells. Bake 45-50 minutes or until set and dry. Turn off oven (do not open door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet. , Meanwhile, in a small heavy saucepan, mix sugar and potato starch. Whisk in water and 1/2 cup lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon zest and remaining lemon juice. Transfer to a small bowl; cool without stirring. Refrigerate, covered, until cold., Spoon curd into meringue shells. If desired, top with whipped topping and berries.

Steps:

• Preheat the oven to 250°. Line 2 baking sheets with parchment paper and lightly spray them with vegetable oil. In a large bowl, using a handheld electric mixer, beat the egg whites with the cream of tartar until soft peaks form. Beat in the sugar, 1 tablespoon at a time, until firm peaks form. Add the vanilla and continue to beat at high speed until the meringue is thick and glossy, about 2 minutes longer.
• Spoon 8 round mounds of the meringue onto each of the prepared baking sheets. Using the back of a spoon, make small decorative peaks on each meringue. Sprinkle the chopped pistachios on the meringues. Bake for 1 hour and 15 minutes, rotating the sheets halfway through, until the meringues are lightly browned at the tips. Turn the oven off and leave the door slightly open. Let the meringues cool in the oven for 1 hour.
• Fill a saucepan with 2 inches of water and bring to a simmer. In a medium stainless steel bowl, whisk the egg yolks with the sugar, lemon juice and zest and ginger. Set the bowl over—not in—the simmering water and whisk constantly, until the curd is thick, about 20 minutes.
• Remove the bowl from the heat and whisk in the butter, a few pieces at a time, until fully incorporated. Press the lemon curd through a fine strainer set over a medium bowl. Press a piece of plastic wrap directly onto the surface of the lemon curd and refrigerate it until thoroughly chilled, at least 1 hour.
• In a medium bowl, beat the heavy cream until stiff. Whisk one third of the whipped cream into the lemon curd, then fold in the remaining whipped cream. Refrigerate until ready to use.
• Set the meringues on plates. Spoon about 1/3 cup of the lemon curd on each meringue, top with the sliced strawberries and serve.