Breakfast as dessert? Why not, I say! These funny, sweet eggs will be a surprise on the plate. These aren’t real eggs, they contain of delicious, homemade Lemon Curd, and crisp meringue base for the egg whites.
Technically, you use all of the eggs! The meringue is made from egg whites and the lemon curd is made from egg yolks. Well, maybe you don’t want to feed these lemon curd eggs to the kids for breakfast, but they sure will enjoy it as a sweet treat!
Tips on perfect meringue
- Let the egg whites come to room temperature before beating. This helps them reach their full volume and gives a fluffier meringue.
- Make sure your bowl and beaters are completely clean and free from grease. Even a small amount of grease can prevent the egg whites from whipping properly.
- Begin beating the egg whites on low speed to avoid splattering, then gradually increase the speed to medium-high once they start to foam.
- Add sugar a tablespoon at a time, allowing it to dissolve completely before adding more. This helps the sugar incorporate evenly and gives the meringue a smooth texture.
- Beat to stiff, glossy peaks: Continue beating until the meringue forms stiff, glossy peaks that hold their shape. The meringue should be firm, not liquid.
- Use cream of tartar (optional): Adding a pinch of cream of tartar can help stabilize the egg whites, making it less likely they’ll deflate during baking.
- Be careful not to overbeat your meringue. If you continue beating past the stiff peak stage, it can become dry and crumbly. Stop as soon as you see glossy peaks.
Also try out our Lemon Curd Monkey Bread, or Fluffy Baked Lemon pudding.
These eggs sunny side up are a funny snack. They combine smooth lemon curd with crisp meringue. Did you try it yet?
Ingredients
For the Lemon Curd
- 3 Egg Yolks
- 6 Tbls Sugar
- 1 tsp Grated Lemon Zest
- 6 Tbls Fresh lemon juice strained
- 4 Tbls Unsalted Butter cut into 4 pieces
For the Meringue
- 3 Egg Whites
- 1 tsp Vanilla Extract
- ¾ C Sugar
- 1 tsp Cream of Tartar
Instructions
For the Lemon Curd
- Set a fine-mesh strainer over a glass bowl. Set aside.
- In a medium saucepan, combine eggs, sugar and lemon zest; whisk until smooth.
- Add lemon juice and butter and cook over medium heat, whisking constantly, until mixture has thickened, 7 to 9 minutes. Watch carefully after foam on top dissipates. Do not allow mixture to boil.
- When mixture is thick, immediately pour through a strainer into bowl. Cover surface with plastic wrap, pressing directly onto surface of curd, and refrigerate for at least 3 hours and up to 3 days.
For the Meringue
- Preheat oven to 250 deg F and line a large, rimmed baking sheet with a silicon mat.
- Combine egg whites and vanilla in a clean, dry mixing bowl. Beat with a clean, dry whisk attachment on medium speed until foamy, about 30 seconds. Increase mixer speed to medium-high and whip until mixture is white and has increased in volume, about 1 minute.
- With mixer running, add 1 cup sugar, one tablespoon at a time and cream of tarter. Continue to whip until whites are shiny and form stiff peaks, 3 to 4 minutes longer. Mixture should be thick, stiff and glossy.
- Scoop meringue mixture into 6 mounds (about ¾ cup each), spaced several inches apart. Use the back of a spoon to gently spread meringue into 4-inch rounds or egg shapes and to create an indentation in center of each.
- Bake meringues until firm and dry but not brown, about 1 hour 30 minutes. Do not open oven door while baking. Turn off oven, open oven door slightly, and let meringues sit in cooling oven until completely dry, about 2 hours.
- Divide lemon curd among meringues (creating “yolks” in centers) and serve immediately.
Nutrition
Serving: 1egg | Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g
Nutrition information isn’t always accurate.
Equipment
Do you like this recipe?Share and mention @pintsizedbaker or tag #bypintsizedbaker!
Share
Pin
Tweet (X)
Email
Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Canva.com. Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.
