Lemon Meringue Nests - cooking recipe

Ingredients

3 None eggs, separated
1 1/4 cups sugar
3 tbsp butter, at room temperature, chopped
2 tsp finely grated lemon peel
2 tbsp lemon juice
1/2 cup heavy cream, whipped
12 None strawberries, halved

Preparation

Preheat the oven to 250\u00b0F. Line 2 large baking sheets with parchment paper. Beat egg whites in a clean, dry medium bowl with an electric mixer on medium speed until soft peaks form. Gradually add 1 cup sugar, beating until sugar has dissolved after each addition. Continue beating until mixture is firm and glossy.
Spoon meringue into a piping bag fitted with a 1/2-inch star tip. Pipe nests (2-inch diameter) on prepared pans; leave 3 inches between nests for spreading.
Place pans in oven. Reduce temperature to 225\u00b0F. Bake for 1 hour 20 mins, swapping pan positions halfway through cooking. Turn off oven. Cool in oven with door ajar.
Meanwhile, mix egg yolks, butter, lemon peel and juice and 1/4 cup sugar in a small bowl over a saucepan of simmering water (don't let base of bowl touch water). Stir continuously on low heat for 10 mins or until thick. Transfer curd to a clean bowl; cool, stirring occasionally. Fold in whipped cream. Spoon into meringues then top with strawberries.