Tangerine IPA and Meyer Lemon Curd Meringue Nests
I haven’t had a lot of words to share lately.
I’m not going to lie. Life has been rough. I was just starting to find positive things to focus on, embrace spring and all it’s beauty with fresh starts and hope for the future. I made Tangerine IPA and Meyer Lemon Curd Meringue Nests because they are bright, and yellow, and make me think of sunshine and spring and all things happy.
We’ve grieved and dealt with the tragedy as best we could. We were emerging from the darkness with a positive outlook.
I guess I thought it was safe to live and hope again. I guess it was too soon because the universe was there waiting to sucker punch me again. Right in the heart.
Run free sweet girl. You were loved.
April 2010 – April 2017
Peyton was a rescue we adopted in April 2010 from Blue Ridge Boxer Rescue. We never really knew exactly how old she was, so we just counted her adoption day as the start of her new life free from gassing shelters and abuse. Please adopt. Don’t shop. There are so many beautiful animals in shelters that deserve loving homes.
- 1/4 cup Meyer Lemon juice (about 2 lemons)
- 1/2 cup tangerine IPA beer
- 8 egg yolks
- 1 3/4 cups sugar
- 1 1/2 sticks COLD butter cut into tablespoon size pieces
- 4 egg whites, room temp
- 1 tablespoon vanilla extract
- 2 teaspoons corn starch
- 1 cup sugar
- Combine lemon juice, beer, egg yolks, and sugar in a heavy bottomed pot and heat on medium while whisking constantly, making sure to get into the corners
- Continue cooking and whisking, without bringing to a complete boil until mixture becomes thick - about 7 - 10 minutes
- Remove from heat and stir in each tablespoon of butter, one at a time, making sure each is melted (for the most part) before adding the next
- Transfer to an air tight container and refrigerate until needed
- Preheat oven to 215
- Add egg whites to the bowl of a stand mixer fitted with the whisk attachment
- Start out on low speed and whip the egg whites
- Add vanilla and corn starch and when the eggs start to get foamy, increase the speed to medium
- Add sugar slowly, one tablespoon at time
- After about half the sugar is incorporated, increase the speed to medium high
- Continue adding sugar one tablespoon at a time and beat until stiff peaks form and can stand up on their own without falling over - this process takes about 15 minutes
- Line a baking sheet with parchment paper
- Transfer meringue to a disposable piping bag fitted with a star tip and pipe onto the parchment paper one 3 - 4 inch circle, fill in the center, then add two rings one on top of the other around the edge of the base creating a nest, repeat 12 times, then make little stars with the remaining meringue
- Bake 90 minutes or until meringue is solid and dry (ish)
- Turn off oven and leave the pan inside until cooled completely
- Transfer curd to a disposable piping bag
- Pipe into the center of the nests and fill to just above the top
- Serve with the meringue stars and whipped cream if desired
- I don’t normally recommend cooking with an IPA because they are usually hoppy and when reduced can become very bitter. In this curd recipe I didn’t cook it down very much, so the hops didn’t have a real opportunity to concentrate and get bitter. The flavor combination of the tangerine beer and the sweet and tang of the meyer lemon juice was a perfect balance with the meringue nests. I used Tangier from Southern Tier.
- I saw something similar to these nests in a magazine that I was reading while bored out of my mind waiting in Lowes for Chris to finish shopping for boring hardware or screws or something. I was inspired, but have no recollection of what magazine it was.