Easter marks the time of year when the sun begins to shine a little brighter and warmer, and when garden flowers slowly begin to emerge from the ground. Not only are welcome changes happening outside, but also inside kitchens, with home bakers turning to fresh, vibrant flavours, like zingy lemon, for desserts that offer a treat for both the palate and eyes. Resident pastry pro, Anna Olson showcases a few brilliant ways to bring those good outdoor vibes into the kitchen with her lemon meringue desserts.
Anna Olson uses a bright lemon curd to fill cupcakes, profiteroles and eclairs before giving them the burnished meringue flourish. Here’s where you can easily find the recipes that Anna references in the above video:
To bake up a lemon-scented cupcake, try Anna’s recipe here.
Get Anna’s lemon curd recipe here.
To make eclairs and profiteroles, use Anna’s recipe here.
Lemon Curd Makes Easter Desserts Shine
Anna Olson’s lemon curd recipe can be used beyond the recipes she features in the video. For instance, for a lemon-lovers Easter dessert, double the citrus by infusing a pound cake with lemon zest, then top each slice with a spoonful of lemon curd and tumble of sliced strawberries. Or, use lemon curd to fill a springtime layer cake or stir into yogurt for an Easter brunch side dish. There are countless ways to get more lemon curd into your springtime sweets.
The Best Meringue for Lemon Desserts
For that must-have snowy white topping, Anna makes a Swiss meringue, which begins by whisking egg whites and sugar together over a water bath until warm. This differs slightly from the raw egg white French meringues many recipes call for. When the sugar is dissolved and the whites are foamy, the mixture is added to a stand mixer where it’s beaten until glossy, thick and cool.
You Can “Lemon Meringue” Any Dessert
Armed with a tangy lemon curd and fluffy meringue, you’re ready to add lemon meringue intrigue to your favourite treats. Anna adds a bright lemon curd filling and cloudlike meringue topping to cupcakes, profiteroles (cream puffs) and éclairs. Anna’s recipe for Lemon Coconut Cupcakes is a naturally fitting cake base to use for the cupcakes.
For the choux paste, the same base is used for both the round profiteroles and elegantly long éclairs, allowing you to have two seemingly different, French patisserie-level desserts in one. For a failsafe choux paste recipe, try Anna’s Profiteroles and Éclairs, replacing the pastry cream filling with lemon curd, and the chocolate topping with meringue, as shown in the video.
How to Fill Éclairs, Profiteroles and Cupcakes
When filling the choux paste desserts, you’ll feel the lemon curd resist slightly, which is how you know when to stop piping. If you don’t have a pastry bag, try a zip-top bag with a corner snipped out.
The profiteroles and éclairs are naturally airy so you can fill them with the lemon curd right away, but you’ll have to take out a centre portion of the cupcakes before filling (save those scraps for cake pops). That small hole in each cupcake that holds the lemon curd filling is fully concealed when the meringue topper is in place for a very delicious surprise.
The Final Flourish
With that zippy lemon filling hiding in the treats, it’s time to top with the meringue. If you don’t have a pastry bag for the topping, consider going rustic with the back of a spoon, creating a bit of textural interest on top.
Anna notes you can leave the meringues to set as is, but for that true lemon meringue pie appearance, she gently caramelizes the meringue using a kitchen torch. Along with looking great stylistically, torching adds a rich toasted marshmallow flavour to anchor the juicy lemon filling.
Once you have the hang of it, you’ll be lemon meringue-ing everything.
From chocolate cake to madeleines, explore more springtime sweet inspiration with these Delightful Easter Desserts.