Citrus Curd with Crisp Meringue Caps
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 232.1
- Total Fat: 4.3 g
- Cholesterol: 67.0 mg
- Sodium: 70.3 mg
- Total Carbs: 45.1 g
- Dietary Fiber: 0.1 g
- Protein: 4.9 g
View full nutritional breakdown of Citrus Curd with Crisp Meringue Caps calories by ingredient
Introduction
Adapted heavily from the filling in Fifi O'Neill's "Lemon Sour Cream Pie", this curd is rich but tangy thanks to Greek yogurt and citrus juices. It reminds me of key lime pie filling, and a crispy meringue "hat" makes for a great contrast without need for a crust. Adapted heavily from the filling in Fifi O'Neill's "Lemon Sour Cream Pie", this curd is rich but tangy thanks to Greek yogurt and citrus juices. It reminds me of key lime pie filling, and a crispy meringue "hat" makes for a great contrast without need for a crust.Number of Servings: 6
Ingredients
-
Meringue Caps
1tbsp meringue powder
1 1/2 tbsp water
2 tbsp sugar
pinch salt
few drops vanilla extract
few drops lemon extract
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Curd
1 cup sugar
zest of 2 lemons
zest of 2 limes
1/4 cup tapioca starch
2 eggs
1/2 cup fresh lemon / lime juice (this was about equal to the lemons and limes I zested)
3/4 cup original Coconut Dream® coconut drink (not coconut milk), hot
3/4 cup water, hot
1 tbsp salted butter
1/2 cup Greek style, nonfat plain yogurt
1/4 tsp coconut extract
Tips
The caps can be made a week ahead of time and kept away from heat and moisture up to 1 week.
If you do not have tapioca starch, substitute 5 tbsp cornstarch.
Coconut Dream info here: http://www.tastethedream.com/products/product/5218/772.php
Directions
For meringue caps:
Preheat the oven to 225F and line a baking sheet with parchment.
Beat the meringue powder and water together in a small, deep bowl for 1 minute, then spoon in the sugar and salt and beat until stiff peaks form.
Beat in the extracts.
Scrape into a piping bag (or zip-top bag with the corner snipped) and pipe spiral discs on the parchment.
Place in the oven and bake for 35 minutes.
Turn off the oven and allow to cool 2 hours inside.
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Curd
Combine the sugar, zests and starch in a saucepan and whisk in the eggs. Place over medium heat.
Cook, whisking constantly, for 1 minute, then whisk in the juice.
Slowly whisk in the hot Coconut Dream and hot water.
Cook over medium-low heat, whisking constantly, about 3 minutes, until the mixture bubbles and thickens.
Let bubble, whisking often, for one minute longer.
Remove from the heat and whisk in the butter until smooth, then add the Greek yogurt and coconut extract and whisk in until well combined.
Spoon into individual serving cups or ramekins, lightly press a piece of plastic wrap onto the surface of each to prevent a skin forming, and refrigerate 3-4 hours.
---
Serving:
Remove the cups from the fridge and place a meringue cap onto the surface of each curd.
Serve within 30 minutes of assembly, but this is best eaten immediately.
Serving Size: Makes 6 (1/2 cup) servings
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Preheat the oven to 225F and line a baking sheet with parchment.
Beat the meringue powder and water together in a small, deep bowl for 1 minute, then spoon in the sugar and salt and beat until stiff peaks form.
Beat in the extracts.
Scrape into a piping bag (or zip-top bag with the corner snipped) and pipe spiral discs on the parchment.
Place in the oven and bake for 35 minutes.
Turn off the oven and allow to cool 2 hours inside.
---
Curd
Combine the sugar, zests and starch in a saucepan and whisk in the eggs. Place over medium heat.
Cook, whisking constantly, for 1 minute, then whisk in the juice.
Slowly whisk in the hot Coconut Dream and hot water.
Cook over medium-low heat, whisking constantly, about 3 minutes, until the mixture bubbles and thickens.
Let bubble, whisking often, for one minute longer.
Remove from the heat and whisk in the butter until smooth, then add the Greek yogurt and coconut extract and whisk in until well combined.
Spoon into individual serving cups or ramekins, lightly press a piece of plastic wrap onto the surface of each to prevent a skin forming, and refrigerate 3-4 hours.
---
Serving:
Remove the cups from the fridge and place a meringue cap onto the surface of each curd.
Serve within 30 minutes of assembly, but this is best eaten immediately.
Serving Size: Makes 6 (1/2 cup) servings
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.