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Sweet & DessertIntermediate25 min
Zesty Lemon Meringue Cloud Crostini
This sweet crostini is a bright, deconstructed take on classic lemon meringue pie, offering a perfect balance of tart and sweet. A creamy, homemade lemon curd rests on a crisp, buttery toast, all topped with a delicate, toasted cloud of Italian meringue. It's a sophisticated, bite-sized dessert that is surprisingly easy to prepare.
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Ingredients
- •1/2 baguette, sliced into 1/2-inch thick rounds
- •tablespoons unsalted butter, melted
- •1/4 cup lemon curd (store
- •bought or homemade)
- •large egg whites, at room temperature
- •1/4 cup granulated sugar
- •tablespoon water
- •Pinch of cream of tartar
Prep Steps
- 1Preheat oven to 350°F (175°C). Brush baguette slices with melted butter and toast for 8 minutes
- 2minutes until golden and crisp. Set aside to cool.
- 3Prepare the Italian meringue: Combine sugar and water in a small saucepan and heat until the syrup reaches 240°F (115°C). While the syrup heats, beat egg whites and cream of tartar until soft peaks form.
- 4Slowly drizzle the hot sugar syrup into the egg whites while the mixer is running on high speed. Continue beating until the meringue is glossy, stiff, and holds its shape (about 5
- 5minutes). Transfer to a piping bag with a star tip.
- 6Spread a teaspoon of lemon curd onto each cooled crostini. Pipe a small swirl of meringue on top of the curd.
- 7Use a kitchen torch to lightly toast the meringue until golden brown. Serve immediately.
Chef's Tip & Pairing
For a perfect wine pairing, serve this crostini with a chilled glass of Moscato d'Asti. Its light fizz and sweet, fruity notes complement the tart lemon and rich meringue beautifully.
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