Ouzo-Infused Lemon & Honey Meringue Kites

Instructions

1. 1

   Preheat oven to 200°F (95°C). Line two baking sheets with parchment paper.

   ~5 min
2. 2

   In a clean, dry bowl of a stand mixer, whisk egg whites until foamy. Add cream of tartar and continue whisking until soft peaks form.

   ~10 min
3. 3

   Gradually add granulated sugar, one tablespoon at a time, while the mixer is running. Continue beating until stiff, glossy peaks form and the sugar is dissolved (rub a little meringue between your fingers; it should feel smooth, not gritty).

   ~15 min
4. 4

   Gently fold in lemon zest and Ouzo into the meringue.

   ~2 min
5. 5

   Transfer the meringue to a piping bag fitted with a star tip. Pipe kite shapes onto the prepared baking sheets, leaving some space between each. You can also pipe simple tear-drop shapes if preferred.

   ~10 min
6. 6

   Bake for 1.5 to 2 hours, or until the meringues are dry to the touch and lift easily from the parchment paper. Turn off the oven, prop the door open slightly, and let the meringues cool completely inside the oven (this prevents cracking).

   ~120 min
7. 7

   While meringues bake, prepare the lemon curd. In a medium saucepan, whisk together lemon juice and cornstarch until smooth. Whisk in egg yolks.

   ~3 min
8. 8

   Cook over medium-low heat, stirring constantly, until the mixture thickens considerably. This will take about 8-10 minutes. Do not boil.

   ~10 min
9. 9

   Remove from heat and whisk in the unsalted butter, one piece at a time, until melted and incorporated. Strain the curd through a fine-mesh sieve into a small bowl to remove any lumps.

   ~5 min
10. 10

    Cover the surface of the lemon curd directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 1 hour.

    ~60 min
11. 11

    Once meringues are completely cool and curd is chilled, carefully spoon or pipe a dollop of lemon curd onto the flat side of one meringue kite. Top with another meringue kite, pressing gently to sandwich. Repeat with remaining meringues.

    ~10 min
12. 12

    Drizzle each assembled kite with honey just before serving.

    ~2 min