In order to celebrate Easter in style we (as foodies) feel the need to create ridiculous treats that would be completely inappropriate and probably strange at any other time of the year. So we made Bird Nest Meringues with Lemon Curd Filling.
Yikes, it almost looks as if the eggs cracked open in the nest a little too soon. I guess we didn’t think that one through very well.
Oh well, they are equally delicious if you disregard that visual.
Speaking of bird’s nests, last year at about this time a little birdie began using Chrissy’s surfboard which was leaning against a wall outside as a perch for its nest – luckily mine was safely stored indoors.
We were deathly afraid of touching the board for fear of mama bird pecking our eyeballs out. I wish I had a picture of Chrissy’s attempt at gently moving the nest with a broom while wearing goggles.
Needless to say, surfing was put on hiatus until the little birdies hatched.
In remembrance of our inadvertent pets from last Spring, we created these this year. Much more delicious and definitely non-intrusive.
Cute, huh? And oh so simple. Perhaps some strawberry jam or fresh fruit would be nice in these little nests too.
The options are endless!
Lemon Meringue Bird’s Nest
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1 teaspoon lemon zest
- 3/4 cup sugar
- 1/2 cup lemon curd
- 1/2 cup coconut
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.
From the Little Yellow Kitchen,