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.

Sweet & Dessert

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

Method

Preheat oven to 350°F (175°C). Brush baguette slices with melted butter and toast for 8 minutes
minutes until golden and crisp. Set aside to cool.
Prepare 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.
Slowly 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
minutes). Transfer to a piping bag with a star tip.
Spread a teaspoon of lemon curd onto each cooled crostini. Pipe a small swirl of meringue on top of the curd.
Use 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.

From the Tini Crostini Collection