• Prep Time: 20 Minutes
  • Cook Time: 24 Hours

Number of servings

Meringue Nests ingredients

  • 8 egg whites
  • 1.5 cups granulated sugar
  • .25 teaspoon cream of tartar

Lemon Curd ingredients

  • 4 large egg yolks
  • .5 cup granulated sugar
  • .333 cup cold salted butter, cubed
  • 1 tablespoon grated lemon zest
  • .333 cup fresh lemon juice (2-3 Sunkist® lemons)

Candied Lemon Peel ingredients

  • 2.5 cups sugar, divided
  • 2 cups water
  • 3 Sunkist® lemons

Meringue Nests


  1. Preheat oven to 200°F. Line 2 baking sheets with parchment paper.
  2. In a large bowl, beat egg whites and cream of tartar until foamy.
  3. Slowly beat in sugar, until stiff peaks form and glossy.
  4. Drop meringue into eight piles onto prepared pans and using the back of a spoon shape into nests.
  5. Bake for 1 hour.
  6. Turn oven off and leave meringues in oven overnight to dry out. 
  7. Fill meringue nests with lemon curd (recipe below).
  8. Garnish with whipped cream, candied lemon peel (recipe below) and mint, if desired. 

Lemon Curd


  1. In heatproof bowl, whisk egg yolks, sugar, lemon zest and lemon juice. 
  2. Set over saucepan of simmering water. 
  3. Whisk constantly until mixture is thickened, enough to coat back of wooden spoon, approx 10 minutes.
  4. Remove from heat, stir in the butter one piece at a time until smooth. 
  5. Strain through a sieve, and store in a container in the fridge with plastic wrap over top, minimum 2 hours. 

Candied Lemon Peel


  1. Scrub Sunkist® lemons. Using a vegetable peeler slice and cut into thin ribbons.
  2. In a medium saucepan, add 2 cups sugar and water and bring to a boil. 
  3. Add lemon peels and simmer about 20 minutes.
  4. Transfer lemon peels onto paper towels to drain. 
  5. Toss peels in remaining 1/2 cup sugar until well coated.
  6. Dry 1-2 hours.