With a growing number of prolifically egg-laying hens, we can sometimes accumulate as many as three dozen eggs per week. Needless to say, we are constantly looking for new ways to use up our fresh egg supply.
Recently I put several to use by making some pretty meringue shells for a family gathering. The meringues used up the whites, of course, while the yolks were used in a lemon curd filling.
I used seasonal strawberries, glazed with strawberry jam on top, but any seasonal fruit such as blueberries, blackberries, or raspberries could be used. For an extra touch, serve with a dollop of lightly sweetened whipped raw cream on the side.
Strawberry Meringue Shells with Lemon Curd
Ingredients
- meringue shells recipe follows
- lemon curd recipe follows
- 6 large strawberries sliced fan shape as shown, or other fresh fruit in season
- 2 to 3 tablespoons strawberry jam or cherry jam of your choice, melted over low heat
- whipped cream chilled, for serving
Instructions
Assemble each individual dessert in the following order:
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Place meringue shell on a pretty plate.
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Top with generous spoonful of lemon curd.
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Add strawberry fan (or other seasonal fruit).
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Top with jam.
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Serve immediately.
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Finish with whipped cream, on top or on the side.
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Enjoy!
Recipe Notes
- Substitute any in-season fruit for the strawberries.
- For an extra touch, serve with a dollop of lightly sweetened whipped raw cream on the side.
Meringue Shells
Recipe adapted from Against All Grain. Makes 6 meringues.
Ingredients
- 6 organic or pastured egg whites at room temperature
- pinch of sea salt
- pinch of Cream of Tartar
- 2 tablespoons raw honey
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 225 degrees Fahrenheit.
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Line a cookie sheet with parchment paper or a baking mat.
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Combine egg whites, salt, and cream of tartar in the bowl of a stand mixer.
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Beat until they form stiff peaks.
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Slowly add honey, beating constantly.
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Drop into 6 mounds on the cookie sheet.
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With the back of a spoon, form a cup like shape.
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Bake for 1-1/2 hours.
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Then turn off oven.
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Leave meringues inside oven for one hour with the door shut.
Recipe Notes
- A wonderful use for extra eggs!
Lemon Curd
Recipe adapted from Against All Grain. Makes enough to fill 6 meringue shells, plus a little bit left over.
Ingredients
- 1/2 cup raw honey
- 2 teaspoons lemon zest
- 1/2 cup lemon juice fresh, the juice of about 2 medium-sized lemons
- 6 organic or pastured egg yolks
- pinch sea salt
- 4 tablespoons grass-fed butter
Instructions
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Combine the honey, lemon zest, lemon juice, egg yolks, and salt in a medium saucepan and whisk to combine.
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Stir constantly over medium heat until mixture has thickened.
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Strain through a fine sieve into a bowl.
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Add the butter and stir until melted.
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Refrigerate and serve chilled.
Recipe Notes
- Enjoy the leftover curd as a topping for crepes, ice cream, or pancakes. Or simply eat with a spoon. Delicious!
Enjoy! How do you use up extra eggs?
...without giving up the foods you love or spending all day in the kitchen!
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I love the sound of this recipe but because of health issues I have to follow the FODMAP diet. Because of that, I can’t have honey. Is there something else I could use for the curd beside honey?
Lynn what kind of sweeteners can you have? I think that it would be possible to substitute if you needed to. The egg yolks are what cause the curd to thicken.
I can’t have anything that ends in “ose” or is artificial. I can use maple syrup (Grade B) or organic sugar.
I have made curd with sugar but I personally would try it with the maple syrup first. I would use a little bit less than the 1/2c amount called for and taste as I go. Know that it may alter the color somewhat. If you do give it a try, let me know how it goes and good luck with it. 🙂
I certainly let you know. Thank you for getting back to me.
Just wondering if I can substitute something for the butter? Would love to make it dairy free for a family member with a dairy allergy.
Thanks
Yes Rachel, the original recipe called for 4T of palm shortening.
You had me at curd????
but the meringue is a bonus!
Oh wonderful! I hope you enjoy it. 🙂
Going through a hot spell in Western Mass so may just try to lemon curd and wait for cooler weather for the meringue.
Your recipe calls for vanilla in the meringues, but you don’t say when to put in.
Generally when making whipped egg whites the vanilla is added towards the end of whisking them. It worked for me this morning when I made some.
I read this as “Strawberry Meringue shells” & assumed that the meringue had strawberries in it? It looked a bit pink in the picture, but, it appears that the strawberry part of this is just the fan-shaped strawberry cut up on top of the lemon curd?
In any case, this entire recipe sounds amazing, and I think I will try this today.. We only have 3 chickens, but they lay 3-4 eggs per day & we are overrun with eggs! ( I know, a good problem to have!) Thank you for sharing & I can’t wait to try these!