Sweet and tangy, these dessert sliders are a modern twist on the much-loved dessert combination of lemon and meringue. We used homemade no-churn ice cream, but you could absolutely use store-bought. The same goes for the lemon curd, store-bought is fine.
1⁄2 cup sweetened condensed milk
1 teaspoon vanilla extract
1 cup heavy or whipping cream
FOR THE MERINGUES:
2 egg whites, room temperature pinch salt
1 cup granulated sugar
1 teaspoon vanilla extract
FOR THE LEMON CURD:
4 large egg yolks
2⁄3 cup granulated sugar
1 tablespoon freshly grated lemon zest
1⁄3 cup fresh lemon juice pinch salt
3 ounces unsalted butter, cut into cubes
12 Mini Brioche Buns, split and toasted
1 tablespoon confectioners’ sugar, sifted
- For the ICE CREAM, mix condensed milk and vanilla into a large bowl until well combined. Set aside.
- In a separate bowl, use an electric mixer to whip cream until stiff.
- Gently fold 1⁄3 of the whipped cream into the condensed milk mixture until it is fully combined. Then gently fold in the remaining whipped cream.
- Pour into a metal loaf pan. Cover with aluminum foil and freeze until firm, about 8 hours.
- For the MERINGUE, preheat oven to 220°F. Use a pencil to trace 12 21/2-inch circles onto 2 sheets of parchment paper, using a cookie cutter or jar lid as a guide. Invert the paper onto baking sheets.
- Place egg whites into a clean dry bowl. Use an electric mixer to beat egg whites and salt until soft peaks form.
- Gradually add sugar, a tablespoon at a time, beating well between each addition. Add vanilla and continue beating for a further 3 to 4 minutes or until meringue is stiff and glossy.
- Spoon into a piping bag fitted with a small star nozzle.
- Working one at a time, start at the center of a traced circle, and pipe concentric circles until the circle is filled.
- Reduce oven temperature to 200°F. Bake for 1 to 11⁄4 hours or until firm to touch. Turn off oven, and leave meringues in the oven to cool completely.
- For the LEMON CURD, Fill the bottom pot of a double boiler with 1-inch to 2-inches of water over high heat. Once the water begins to boil, reduce to low heat and keep water at a simmer.
- Place egg yolks, sugar, lemon zest, lemon juice, and salt into the top pot of a double boiler. Whisk until well blended.
- Place over simmering water, and whisk continuously until mixture thickens, about 10 minutes.
- Remove pan from heat. Gradually add butter pieces. Whisk until butter melts and curd is smooth.
- Pour into a sterilized jar or bowl, and place a piece of plastic wrap directly on top, touching the top of the curd to prevent a skin from forming. The curd will thicken as it cools.
- TO SERVE: Remove ice cream from freezer about 10 minutes before serving to soften slightly.
- Split and lightly toast brioche buns. Allow to cool.
- Spread the cut side of each brioche bun with a spoonful of lemon curd then top with a meringue round. Spread a little more lemon curd over the top of each meringue. Finally top with a small scoop of ice cream. Replace brioche tops.
- Insert a toothpick down the center of each. Dust with confectioners’ sugar. Serve immediately.
Made it? Tell us about it–