Easter Lemon Meringue Nest

At the end of March we saw a super cute nest inspired recipe on Two Peas and Their Pod: beautiful that we just adored! For Easter, we came up with our version with this easy and yummy dessert to serve at your Easter party. Enjoy our Easter lemon and meringue nest, a fun twist on lemon meringe pie! Plus this recipe really fits with our month’s ”eggalicious” theme!

Meringue nest

  • 4 egg whites
  • 1 cup of white sugar
  • 1 pinch salt or cream tartar
  1. Preheat oven at 200°F.
  2. In an electric mixer (make sure your bowl is grease free*), beat egg whites and salt until the eggs start to form soft peaks.
  3. Slowly add the sugar 1 tbsp at a time while beating at high-speed.
  4. Beat until the egg whites are shiny and the peaks are firm.
  5. Add egg whites into a piping bag and a decorating tip from Wilton or Ateco (I used an open star tip).
  6. On a cookie sheet lined parchment paper draw with a pencil circles on the paper the size you want the nest to be.
  7. Then fill the circles with the meringue filling the whole circle. To complete the nest, just pipe one more ring around the edge to create the nest.
  8. Bake for about 2 hrs. Let cool completely in the oven.

*A stainless steel bowl is best, plastic can harbor grease and this can prevent egg white to form stiff peaks.

You can store the meringue in an airtight container for up to 2 weeks.

Lemon Custard

  • 1 1/3 cup white sugar
  • 1/2 cup corn starch
  • 1/2 tsp salt
  • 2 2/3 cup water
  • 4 egg yolks
  • 4 tbsp unsalted butter
  • 4 tsp lemon zest
  • 1/2 cup of lemon juice
  1. On a double boiler put the following: sugar, corn starch, salt and water. Boil until the mixture becomes thick. Always continue stirring while it cooks.
  2. Add egg yolks and continue stirring,
  3. Add butter lemon zest and lemon juice,
  4. Remove from heat. Let it cool.
  5. Cover with plastic wrap right on top of the custard. Put in the fridge until ready to use.

*Trick: take the custard and pass it through a sieve to remove lumps (this will make you custard silky and smooth).

Assembly

Fill the meringue nest with the lemon custard.

Add a few Easter candy covered chocolate eggs and sprinkle with toasted sweet coconut to decorate.

Put the nest on edible candy grass with a sugary lemon flavor! It’s the final touch that really makes a difference. We found our yellow edible easter grass  at but pink colored one is also available at Wal-Mart.

 Happy Sweet Remedy!

 

Carrot Cake 3 Ways

{Stephanie}: We know that this carrot cake recipe does not go with our egg theme of the month, but carrot cake has been part of our family tradition for as long as I can remember. We are huge carrot cake fans and it’s my favorite Easter dessert! Thorough the years, I developed this recipe that fits our family profile; we do not like big chunks of pineapple, big pieces of nuts, and any other weird stuff people put in it. Why do we like carrot cake so much? Mainly for the icing (yes daddy!)… and the delicious moist simple cake with a little spice that makes our family go crazy! Hope you enjoy it too.

For this post, I decided not to post the traditional round cake version that I usually make but show different ways of presenting the same recipe and icing in a fun and creative way.

Here’s the basic recipe:

Carrot cake:

  • 2 1/2 cup all-purpose flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 salt
  • 3 eggs
  • 1 cup canola oil
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 2 tsp vanilla
  • 3 cups of grated carrots

Preheat oven at 325°F

In a mixing bowl beat eggs and sugar (about 3 min)

Add oil and vanilla

Add grated carrots

In another bowl, sift four, bs, bp, salt and all the spices

Add flour mixture to the wet one.

Mix just so all ingredients are well incorporated together.

*I usually use 2 round 8″ cake molds but if you want to make cutouts, put the mixture in a 9 x 12 baking dish so its easier to make the cutouts.

Bake for about 35-40min(round) and 45-50 min (rectangular baking dish).

Cream Cheese Icing:

  • 1 pkg cream cheese
  • 1/2 cup butter
  • 4 cups of icing sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 nutmeg
  • 1/2 cloves

Cream butter add cream cheese, add the sugar, vanilla and spices. Mix until smooth and silky.

Here are the different ways to make your cake fun:

You “messed up” the unmolding of the cake version

Choose a glass jar you want to use to present your cake and cut out the exact dimension in your cake to fit the jar. Layer cake and icing to create 3 levels and finish with icing, topped with a sprinkle of cinnamon and caramelized pecans.

Note: If you like pineapple you can add diced ones in between you layer, just make sure that they are well-drained so they don’t make your cake to wet.

 

“You are the best mom ever” version

Again from your baking dish cutout  the shape you desire with a cookie cutter of your choice. For this one we used a 4″ x 3″ bunny shape (it made 6 bunnies).

Top your shape with the icing. Right away, when the icing is still soft, sprinkle the nonpareil. Afterwards, I used mini chocolate chips for the eyes, jelly beans for the ears and Smarties for the nose.

That’s it! So much fun to make with the kids!

The “drunken relative” version

I created this one because I had so much left over cake from all the cutouts and did not want to waste any little pieces of this delicousness. Plus, since I had been baking all day and tought I deserved a little pick me up, I decided to add some liqueur to my cake!!!!

In a martini glass, add left over cutouts and place them in the bottom of the glass. Then with a pastry brush, tap the top of the pieces with some orange liquor: Grand Marnier or Cointreau are perfect options.

Add 2 tbps of orange liquor in the left over icing and just mix with a spoon.

Finally, just dab the cake pieces with the icing and decorate. Here I added orange rinds, sprinkled cinnamon and a chocolate carrot.

 
Happy Sweet Remedy!