- If you'd like to use store bought lemon curd in place of making your own, you'll need about 1/2 - 1 cup.
- Start with a perfectly clean bowl: This may seem like a no-brainer but even a little bit of grease can ruin your meringue. Whatever you use, making sure it’s been thorough scrubbed with warm, soapy water.
- Don’t use plastics bowls: To the point above, it’s very hard to completely remove fats from plastic bowls and kitchen utensils, which tend to develop a greasy coating over time. Instead, use a glass, metal or ceramic bowl.
- Crack your eggs into a separate bowl: Egg yolks = fat and as we’ve established above, fats will keep your meringue from reaching it’s full potential. To avoid having a single yolk ruin the whole batch, be sure to crack and separate your eggs over a small bowl before adding the white to the rest of the batch.
- If you're lemon curd is cold, try microwaving it for 10 seconds so that it's easier to swirl into the meringue.
- Storage: Baked meringue is best stored in an air tight container at room temperature for 1-2 days (dependent on humidity).
Meringue recipe adapted from Food 52
Lemon curd recipe based on Miette‘s Lemon Curd recipe