Meringue nests with tropical fruit

This recipe was featured in our local paper recently and I instantly decided to make these meringue nests for my family. They are just so pretty and elegant and gave some much needed relief from the winter blues. They are like small individual tropical pavlovas, filled with lemon curd and whipped cream. They are really easy to make, but plan ahead because they need  long cool down time. Baking the meringue the night before and letting them cool off in the oven over night is ideal. You can use store bought lemon curd or make this easy home made version. You can shape the nests with a spoon or use a pastry bag with a fluted tip like I did. The meringue came out perfectly! It was nice and gooey on the inside. This is the most refreshing and fun dessert I have made in a long time!

Meringue nests with tropical fruit

1 cup plus 2 T superfine sugar

1 T cornstarch

4 eggs, divided, at room temperature

1/2 t cream of tartar

pinch of salt

1 t vanilla

1 pint (2 cups) heavy cream

Lemon curd (see below)

Selection of fruit, such as mango, kiwi, pineapple; papaya, diced

Preheat oven to 300 degrees and place rack in middle position. Place a sheet of parchment paper on a baking sheet.
Whisk together sugar and cornstarch in a small bowl. Separate eggs and set yolks aside. In a large mixing bowl on medium-high speed, whisk egg whites with cream of tartar and salt until beater leaves soft tracks in the foam. Begin adding sugar mixture 1 tablespoon at a time, gradually but steadily. Once the sugar has been incorporated, add the vanilla and increase the speed to high until the meringue looks glossy and holds a stiff peak when the beater is lifted.
Drop a large spoonful of meringue onto the parchment paper and shape into a circle with a slightly depressed center. Repeat with the remaining meringue to make 8 shells. Or place meringue in a large pastry bag with a fluted tip and pipe 8 nests onto the paper, working from the center and raising the sides.
Place in the oven. Reduce the heat to 200 degrees. Bake for 1 1/2  hours. Turn off the oven and leave meringues inside to cool completely, another 3 hours or overnight.
To serve, whip cream. Place a spoonful of lemon curd in each shell, then top with whipped cream and fruit.

Homemade lemon curd:
4 egg yolks
2/3 cup sugar
zest of 1 lemon, grated
Juice of 2 lemons, strained
6 T butter

In a heavy medium saucepan, whisk together yolks and sugar until well combined. Add zest, lemon juice and butter. Cook over low heat, stirring constantly, until thickened. This will happen when the mixture is almost simmering. Watch for bubbles forming around the edge. Remove from the heat immediately; don't let it boil. The curd will thicken more as it cools. Transfer curd to a bowl. Cover with plastic wrap and chill until needed. It will keep in the refrigerator for about a week.

(For the complete feature, go to http://www.startribune.com/lifestyle/taste/116746279.html)