Meyer Lemon Kisses

[makes 14-16 kisses]


For the kisses:

2 eggs

1/4 c superfine sugar

zest of 1 Meyer lemon

1/4 c AP flour

1/2 t baking powder

additional superfine sugar, to sprinkle

7 fl oz heavy whipping cream

Meyer Lemon Curd [recipe below]


For the Meyer lemon curd:

3/4 c granulated sugar

1 1/2 T cornstarch

1/2 c water

1/2 c freshly squeezed Meyer lemon juice

2 egg yolks, room temperature

zest of 2 Meyer lemons

1 1/2 oz butter, cubed


For the Kisses:

Preheat oven to 375° F. Line two baking sheets with parchment paper.

Whisk the eggs and sugar with an electric hand or stand mixer on high until the mixture resembles a thick stable foam and a mark from a spoon dragged through the middle doesn’t disappear [mine took at least ten minutes and probably should've gone longer]. Add the lemon zest and continue beating until well combined. Sift in the flour and baking powder and very gently fold the flour in with a large metal spoon.

Gently drop tablespoonfuls of mixture onto the lined baking sheets to form approximately 28-32 even sized rounds, leaving some room for spreading. Sprinkle the tops with a little extra sugar.

Bake for 6-8 minutes or until light golden and spring back with a light touch. Remove to a rack covered with clean dry paper towels and allow to cool.

Whip the cream together with a couple tablespoons of lemon curd to taste.

A few minutes before serving place two of the halves together with a spoonful of the lemon curd-flavored cream and a little extra lemon curd.


For the Meyer lemon curd:

Add enough water to a medium saucepan to come about 1″ up the side. Bring to a simmer over medium-high heat. Meanwhile, combine sugar, cornstarch, water, juice and yolks in a medium size metal bowl and whisk until smooth, about 1 minute. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. [Bowl should be large enough to fit on top of saucepan without touching the water.] Stir mixture until all the sugar has dissolved. Continue to heat gently until the mixture has thickened somewhat.

Remove from the heat and immediately pour through a fine strainer to remove any lumps. Whisk in the lemon zest and butter cubes, and continue to cook over the bain marie until a fairly thick consistency has been reached.

Pour into a plastic container and use as required above. Extra lemon curd keeps well in a tightly sealed container up to two weeks in the refrigerator. It will keep even longer in the freezer, and bonus: it doesn’t freeze solid, so you can scoop out what you want, when you want!

Adapted from Bron Marshall.