Lemon meringue kisses

24 Item
1H 10M



1.Combine butter, egg, 1/4 cup sugar, rind and juice in small heatproof bowl. Stir over a small saucepan of simmering water about 10 minutes or until mixture coats the back of a spoon. Refrigerate lemon curd 3 hours or overnight.
2.Preheat oven to 120°C. Grease oven trays and line with baking paper.
3.Beat egg whites, remaining sugar and extra juice in a small bowl with electric mixer about 15 minutes or until sugar is dissolved.
4.Spoon mixture into piping bag fitted with 2cm fluted tube. Pipe 4cm stars onto trays 2cm apart. Bake meringues about 1 hour. Cool on trays.
5.Sandwich meringues with lemon curd and dust with sifted icing sugar before serving, if you like.

Fill meringues just before serving.


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