Lemon Curd Meringue Nests {Nidi di Meringa con Cagliata di Limone}

Makes 15 5-cm (2-inch) nests

• Meringue Nests
• Lemon Curd
• Candied Lemon Slices, for decorating, optional
• Raspberries, for garnishing, optional

Meringue Nests {Nidi di Meringa}

• 120 g (4 large) egg whites, room temperature
• ¼ teaspoon cream of tartar
• 1 vanilla bean, split and seeded
• 225 g (1 cup) caster (super fine granules) sugar

1. Separate cold eggs, reserving egg yolks for another use and placing egg whites in bowl of electric stand mixer, cover and allow egg whites to come to room temperature (room temperature eggs are essential to get the best volume), 30 minutes.
2. Preheat oven to 90° C (200° F).  Line a baking sheet with non-stick baking paper.  Using a 5-cm (2-inch) round cookie cutter draw 15 circles on baking paper, spacing circles 2.5-cm (1-inch) apart; turn paper over.
3. In the bowl of an electric stand mixer fitted with the whip attachment, beat egg whites at low speed until foamy; add cream of tartar and increase mixer speed to medium and beat until soft peaks form.
4. Meanwhile, place sugar in a small bowl.  Using a sharp paring knife cut vanilla bean in half horizontally exposing seeds.  Use the tip of knife to scrape seeds out of the vanilla pod into the sugar.  Stir together until well combined.
5. With mixer running at low-medium speed, gradually add sugar one-tablespoon at-a-time, making sure each tablespoon is incorporated before adding the next.
6. Increase mixer speed to high and beat until peaks are stiff and whites are glossy.
7. Transfer meringue to a large pastry bag fitted with a large decorative tip (i.e. Wilton 1M).
8. To form nests, beginning by piping a base in each drawn circle, holding the pastry bag vertically, starting in the centre and working out to edge.  Pipe two rings (on top of each other) around the edge of each round to form nest.
9. Bake, rotating sheet halfway through baking, until crisp and dry but still white and lift off the paper easily, about 2 hours.
10. Transfer baking sheet to wire rack and allow nests to completely cool on baking sheet.
11. Store baked meringues in an airtight container at room temperature up to one week or in the freezer for up to one month.

Lemon Curd {Cagliata di Limone}

• 3 large whole eggs
• 6 large egg yolks
• 239 g (1 cup + 1 tablespoon) caster (superfine granules) sugar
• 237 ml (1 cup) freshly squeezed lemon juice, 5-6 lemons
• 1 tablespoon lemon zest, finely grated
• Pinch of salt
• 113 g (½ cup) unsalted butter, cut into 8 equal pieces, room temperature

1. Prepare an ice-water bath, set-aside.
2. In a large heatproof bowl set over saucepan of simmering water whisk together eggs, egg yolks, sugar, lemon juice, zest and salt.
3. Cook over medium heat, whisking constantly, until mixture thickens, about 12 minutes.
4. Remove from heat and pass mixture through a fine mesh sieve into a bowl.
5. Whisk in butter, one-piece at-a-time, until well combined.
6. Set bowl over ice-water bath stirring occasionally until cool, about 5 minutes.
7. Remove from ice water bath; place a sheet of plastic wrap directly on surface of curd to prevent a skin from forming as it continues to cool.
8. Once cooled transfer to an airtight container, cover and store for up to 1 week in the refrigerator.

Candied Lemon Slices {Fette di Limone Candita}

• 1 large lemon
• 225 g (1 cup) sugar
• 237 ml (1 cup) water

1. Prepare an ice water bath.  Line a baking sheet with non-stick baking paper, set-aside.  Cut lemon into very thin slices (use a sharp knife or a mandolin); remove and discard seeds.
2. Bring medium saucepan of water to a rolling boil over high heat.
3. Add lemon slices and blanch until softened (helps to remove bitterness), 1 to 2 minutes.  Remove from heat, drain water and immediately drop lemon slices into ice water (to stop cooking process).  Drain and set aside.
4. In a medium skillet bring water and sugar to the boil over medium heat, stirring until sugar is dissolved and mixture is clear.
5. Reduce heat to medium-low and add lemon slices, arranging slices in a single layer.  Simmer, uncovered, until translucent, about 1 hour.
6. Transfer to prepared baking sheet; allow slices to cool completely.

Assembling Meringue Nests

• Fresh raspberries, for garnishing
• Candied lemon slice, cut in half and then cut each half in thirds

1. Transfer lemon curd to large pastry bag fitted with a large pastry tip.
2. Pipe lemon curd into meringue nests.
3. Serve garnished with raspberries or candied lemon slices.