Delicate Lemon Meringue Cups with Berries

Dessert | 4 servings

These cloud-like meringue cups filled with tangy lemon curd and fresh berries are a study in balance—much like the Bee's Knees itself. The bright lemon provides sharp counterpoint to the sweet meringue, while fresh berries add a subtle tartness and sophisticated touch. Together, they create a dessert that feels both playful and elegant.

Ingredients

• For meringue: 2 large egg whites, at room temperature
• ½ teaspoon cream of tartar
• Pinch of sea salt
• ½ cup granulated sugar
• ½ teaspoon vanilla extract
• For filling: ¾ cup lemon curd (store-bought or homemade)
• ½ cup heavy cream, whipped to soft peaks
• 1 cup fresh mixed berries (blueberries, raspberries, strawberries)
• 1 tablespoon honey
• Fresh mint leaves for garnish
• Fresh lemon zest for garnish

Instructions

1. Preheat oven to 300°F. Line a baking sheet with parchment paper.
2. Beat egg whites with cream of tartar and sea salt until foamy.
3. Gradually add granulated sugar while beating, continuing until stiff, glossy peaks form.
4. Fold in vanilla extract.
5. Spoon meringue into four nests on the prepared baking sheet, creating a hollow center with each mound.
6. Bake for 30-35 minutes until pale golden and crisp on the outside (they'll still be slightly soft inside).
7. Cool completely on the baking sheet.
8. Gently fold lemon curd into whipped cream until just combined (don't overmix or it will become thick).
9. Toss berries with honey.
10. Just before serving, fill each meringue cup with lemon curd cream and top with honeyed berries.
11. Garnish with fresh mint leaves and a light dusting of lemon zest.