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Tangerine IPA and Meyer Lemon Curd Meringue Nests

Tangerine IPA and Meyer Lemon Curd Meringue Nests


For the Tangerine IPA and Lemon Curd

  • 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

For the Meringue

  • 4 egg whites room temp
  • 1 tablespoon vanilla extract
  • 2 teaspoons corn starch
  • 1 cup sugar


For the Tangerine IPA and Meyer Lemon Curd

  1. 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
  2. Continue cooking and whisking, without bringing to a complete boil until mixture becomes thick - about 7 - 10 minutes
  3. 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
  4. Transfer to an air tight container and refrigerate until needed

For the Meringue

  1. Preheat oven to 215
  2. Add egg whites to the bowl of a stand mixer fitted with the whisk attachment
  3. Start out on low speed and whip the egg whites
  4. Add vanilla and corn starch and when the eggs start to get foamy, increase the speed to medium
  5. Add sugar slowly, one tablespoon at time
  6. After about half the sugar is incorporated, increase the speed to medium high
  7. 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
  8. Line a baking sheet with parchment paper
  9. 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
  10. Bake 90 minutes or until meringue is solid and dry (ish)
  11. Turn off oven and leave the pan inside until cooled completely

For the Assembly

  1. Transfer curd to a disposable piping bag
  2. Pipe into the center of the nests and fill to just above the top
  3. Serve with the meringue stars and whipped cream if desired