Meringue Citrus Curd Recipe: Crispy Baked

Instructions:

1. Preheat oven to 200°F (95°C). Wipe a stainless steel mixing bowl with lemon juice to ensure it is completely grease-free.
2. Whip egg whites and cream of tartar on medium-low speed until foamy to establish a stable bubble structure.
3. Increase speed to medium-high and add 1 cup of superfine sugar one tablespoon at a time until stiff, glossy peaks form and sugar is fully dissolved.
4. Pipe or spoon the meringue into 8 individual nests on a parchment-lined baking sheet.
5. Bake for 2 hours until the meringues are completely dry and crisp. Turn off the oven and let them cool inside to prevent cracking.
6. In a small heavy-bottomed saucepan, whisk egg yolks, 3/4 cup sugar, lemon juice, and lime juice.
7. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
8. Remove from heat and strain through a fine-mesh sieve into a clean bowl.
9. Whisk in the cold cubed butter and lemon zest until fully emulsified and velvety.
10. To assemble, whip the heavy cream until soft peaks form. Dollop into the cooled meringue nests, top with citrus curd, and garnish with fresh raspberries.