Recipe courtesy of Keegan Gerhard
Episode: Dessert Bar
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Ingredients

Meyer Lemon Curd:
Meringue:

Directions

Watch how to make this recipe.

Spoon a little of the lemon curd into each pastry shell. Pipe a swirl of meringue on top and serve.

Meyer Lemon Curd:

To make lemon curd: 

Combine all of the ingredients, except butter, and whip over a double boiler. Whisk the mixture until thickened. Strain the curd into a mixing bowl and mix with paddle to cool. 

Once the mixture is 140 degrees F add the butter and mix until cool. Store refrigerated, well wrapped, until ready to use.

Meringue:

To make meringue: 

In a double boiler heat the egg white and sugar until all the graininess of the sugar has dissolved. 

Whip the mixture until cooled and thickened into a shiny meringue, about 4 to 7 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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