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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Submerge the gelatin sheets in a bowl of ice-cold water for 5 to 10 minutes until completely softened.
In a heavy-bottomed saucepan, combine lemon juice/purée and Sugar (1). Set over medium heat and bring to a gentle simmer, stirring until the sugar is dissolved.
While the juice heats, whisk the eggs and Sugar (2) together in a large mixing bowl until smooth.
Slowly pour the hot lemon juice mixture into the egg mixture while whisking constantly to temper the eggs. Return the entire mixture to the saucepan and cook over medium-low heat, stirring constantly with a whisk or silicone spatula, until it reaches 82–85 °C.
Remove the saucepan from the heat immediately. Squeeze the excess water out of the softened gelatin sheets, add them to the hot curd, and whisk until completely melted and incorporated.
Allow the curd to cool down slightly (around 45–50 °C). Add the cubed butter in batches. Emulsify using an immersion blender until the curd is smooth, glossy, and pale.
Pour the curd into a container, press plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 4 hours to set.
Place the egg whites and Sugar (1) into the bowl of a stand mixer fitted with the whisk attachment. In a small saucepan, combine the water and Sugar (2).
Set the saucepan over medium-high heat. Stir briefly until the sugar dissolves, then clip a digital thermometer to the side of the pan. Cook without stirring until the syrup reaches 118–121 °C (soft-ball stage).
When the syrup reaches approximately 110 °C, begin whipping the egg whites and Sugar (1) on medium speed to achieve soft peaks.
Once the syrup reaches 118–121 °C, lower the mixer speed to medium-low. Slowly and carefully pour the hot syrup in a thin stream between the side of the bowl and the rotating whisk attachment.
Increase the mixer speed to high and whip the meringue until it forms stiff, glossy peaks and the outside of the bowl cools to room temperature (roughly 5 to 10 minutes). Use immediately.
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Ensure the gelatin is fully softened before adding to the curd to prevent lumps.
Use an immersion blender for a smoother curd texture.
For the meringue, ensure the syrup is at the correct temperature before pouring into the egg whites.
Can I use powdered gelatin instead of sheets?
Yes, you can substitute powdered gelatin. Use about 1 tablespoon of powdered gelatin for every 4 sheets.
How do I know when the meringue is ready?
The meringue is ready when it forms stiff, glossy peaks and the bowl feels cool to the touch.
Can I make the lemon curd in advance?
Yes, lemon curd can be made in advance and stored in the refrigerator for up to a week.
What is the best way to store Italian meringue?
Italian meringue is best used immediately, but it can be stored in an airtight container in the refrigerator for a short period.
Can I use this lemon curd as a filling for cakes?
Yes, this lemon curd is perfect for filling cakes, tarts, and other desserts.
