Lemon Meringue Bird Nests

3 whole Egg Whites
½ teaspoons Vanilla Extract
½ teaspoons Lemon Juice
¾ cups Sugar
1 teaspoon Lemon Zest
½ cups Coconut
½ cups Lemon Curd

Beat the egg whites, vanilla and lemon juice on medium speed until soft peaks form. Slowly incorporate sugar on high speed until stiff peaks form.

Fold in lemon zest.

Pipe 8 flat spirals on a parchment or Silpat-lined baking sheet. Add another thick layer around of meringue around the outside edge to form a cup.

Sprinkle coconut around the meringue. It will toast up in the oven and become the color of a bird’s nest.

Bake at 275°F for 45–50 minutes or until set and dry. Place a dollop of lemon curd in each cup.

Shared by Debbie McLean Warner