teaspoon vanilla extract
teaspoon lemon juice
teaspoon lemon zest
cup lemon curd
- Beat the egg whites, vanilla and lemon juice on medium speed until soft peaks form. Slowly incorporate sugar on high until stiff peaks form.
- Fold in lemon zest.
- Pipe 8 flat spirals on a parchment or silpat lined baking sheet. Add another thick layer around of meringue around the outside edge to form a cup.
- Sprinkle coconut around the meringue. It will toast up in the oven and become the color of a bird’s nest
- Bake at 275° for 45-50 minutes or until set and dry. Place a dollop of lemon curd in each cup.
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