Duck Egg Lemon Curd & Meringues

Duck eggs take this traditional lemon curd to a whole new level! 

Ingredients

• For the Lemon Curd:

  • 4 Duck Egg yolks 
  • 1 cup Granulated sugar 
  • Lemon juice from 4 large lemons
  • 1/2 cup lemon zest 
  • 1/2 tsp Salt 
  • 2 sticks (1 cup) Unsalted butter, cold and cubed 

• For the Meringues:

  • 4 Egg whites 
  • 1/2 tsp Cream of tartar 
  • 1 cup Granulated sugar 

Instructions

For the Lemon Curd:

1. In a cold saucepan, whisk together the egg yolks and sugar until smooth.
2. Place the saucepan over medium-low heat. Cook, whisking constantly, for about 3 minutes, or until the mixture is smooth.
3. Slowly pour in the lemon juice and add the lemon zest, whisking continuously to combine.
4. Stir in the salt. Add the cubed butter a few pieces at a time, whisking until each addition has melted before adding more.
5. Continue to whisk constantly as the mixture cooks and thickens, for about 10-12 minutes. It should coat the back of a spoon.
6. Remove the saucepan from the heat. If desired, strain the curd through a fine-mesh sieve to remove the lemon zest for a smoother texture.
7. Pour the warm curd into clean jars. Allow it to cool completely before covering and refrigerating. The curd will continue to thicken as it chills.

For the Meringues:

1. Preheat your oven to 225°F (107°C). Line a baking sheet with parchment paper.
2. In a clean, dry bowl (preferably a stand mixer bowl), whisk the egg whites with the cream of tartar on medium speed until soft peaks form.
3. Gradually add the 1 cup of sugar, a tablespoon at a time, while continuing to whisk on high speed. Continue whisking until the mixture is thick, glossy, and forms stiff, shiny peaks.
4. Transfer the meringue mixture onto the prepared baking sheet, spooning it into small, individual piles.
5. Bake for 2 hours, or until the meringues are crisp and easily lift off the parchment paper. Turn off the oven and let them cool inside for another 30 minutes to an hour for extra crispness.