Citrus Curd With Crisp Meringue Caps

Total Time: 5 hrs 40 mins Preparation Time: 5 hrs Cook Time: 40 mins

Ingredients

• 1 tablespoon meringue powder
• 1 1/2 tablespoons water
• 2 tablespoons sugar
• 1 pinch salt
• 3 drops vanilla extract
• 3 drops lemon extract
• 1 cup sugar
• 2 lemons, zest of
• 2 limes, zest of
• 1/4 cup tapioca starch
• 2 eggs
• 1/2 cup fresh lemon juice
• 3/4 cup coconut milk, hot (like coconut dream, not canned coconut milk)
• 3/4 cup water, hot
• 1 tablespoon salted butter
• 1/2 cup greek style plain nonfat yogurt
• 1/4 teaspoon coconut extract

Recipe

• 1 preheat the oven to 225f and line a baking sheet with parchment.
• 2 beat the meringue powder and water together in a small, deep bowl for 1 minute, then spoon in the sugar and salt and beat until stiff peaks form.
• 3 beat in the extracts.
• 4 scrape into a piping bag (or zip-top bag with the corner snipped) and pipe spiral discs on the parchment.
• 5 place in the oven and bake for 35 minutes.
• 6 turn off the oven and allow to cool 2 hours inside.
• 7 combine the sugar, zests and starch in a saucepan and whisk in the eggs. place over medium heat.
• 8 cook, whisking constantly, for 1 minute, then whisk in the juice.
• 9 slowly whisk in the hot coconut dream and hot water.
• 10 cook over medium-low heat, whisking constantly, about 3 minutes, until the mixture bubbles and thickens.
• 11 let bubble, whisking often, for one minute longer.
• 12 remove from the heat and whisk in the butter until smooth, then add the greek yogurt and coconut extract and whisk in until well combined.
• 13 spoon into individual serving cups or ramekins, lightly press a piece of plastic wrap onto the surface of each to prevent a skin forming, and refrigerate 3-4 hours.
• 14 remove the cups from the fridge and place a meringue cap onto the surface of each curd.
• 15 serve within 30 minutes of assembly, but this is best eaten immediately.