Serves 12

For the meringues:

4 egg whites

1/2 tsp lemon juice

1 cup granulated sugar

 

Preheat oven to 275º.

Beat egg whites in a bowl until frothy. Add lemon juice and continue to beat until soft peaks start to form. While the mixer is still running, gradually add sugar a little at a time. Beat until very stiff and glossy.

Spoon meringues onto silicone baking mats or parchment paper on top of a cookie sheet. Bake meringues for 60 minutes. Turn the oven off and leave them to cool for one hour in the oven without opening the door. 

 

For the lemon curd:

12 egg yolks, beaten

2 cups sugar

1 cup fresh lemon juice

1 cup unsalted butter, cold and chopped into small pieces

2 Tbsp grated lemon zest

 

Beat the egg yolks.* 

Combine egg yolks, sugar, and lemon juice in a heavy saucepan. Cook over low heat for 10-15 minutes, stirring constantly, until mixture thickens enough to coat the back of a wooden spoon. (If you have a higher heat, the eggs can curdle).

Remove from heat.* Pour into a heat-proof container (such as a glass bowl) to cool down the mixture. Stir in cold butter pieces until completely melted.

Add lemon zest and stir until well-blended.

 

Lemon zest can be kept in the refrigerator for 2 weeks.

 * Mixture can be strained at each of these points to keep it smoother but is not required.

 

 

Using a large offset spatula, carefully transfer the meringues to individual plates. Spoon warm lemon curd over each one. Garnish with pomegranate arils and mint (I used 2 small pomegranates for this recipe).