Meyer Lemon Meringue Trifle
- Preheat oven to 210°F.
- Select 2 cookie sheets and line with parchment paper. Draw 4 circles on paper 1/4-inch smaller than dimension of your trifle bowl. Flip parchment paper upside down so there will be no contact of food with ink. Set aside.
- In a mixing bowl, whip egg whites and 1 cup sugar until very stiff. Depending on mixer used, this may take 10 or more minutes.
- Remove whipped egg whites from machine and delicately fold in another cup of granulated sugar, salt and vanilla. Do not overmix as it would make meringue runny.
- Drop meringue evenly into the 4 circles. Spread evenly flat and round with an offset spatula or a spoon.
- Place in oven. During baking, open oven at least 8 times for about 5 seconds at a time. This will ensure that trapped steam can escape and meringue is crisp and dry when finished baking. Total baking time will be near 2 hours and 30 minutes.
- The meringue is ready when it is crisp and sounds hollow when tapped on bottom. Once cooled, place in a tight food storage bag.
- Meanwhile prepare lemon curd. In a non-reactive saucepan bring lemon juice and half of sugar to a boil.
- In a separate bowl, whisk eggs for 2 minutes and quickly whisk in remaining sugar. Pour half of boiling lemon syrup into eggs and beat well.
- Pour egg mixture into remaining lemon syrup and whisk back to a boil. Boil for 1 minute while constantly whisking and mixture has the consistency of thick bubbling honey. Remove from heat and cover with plastic food wrap.
- Mix gelatin with water and set aside for 5 minutes.
- Add gelatin and stir into above. Once incorporated add SOFT butter in small nuggets and stir with a spatula. If the butter was too cold and refuses to dissolve in the curd, place for a few seconds in microwave. Let cool in refrigerator.
- Fit a baked meringue layer into trifle bow, if needed gently trim using a serrated knife. If meringue breaks, do not panic as no one will ever know.
- Pour about 1/3 of lemon curd onto meringue layer. Fit another meringue into bowl and cover with another 1/3 of lemon curd. Place another meringue layer into bowl and finish with remaining curd. Top with remaining meringue layer. Place in refrigerator for several hours until curd is set.
- Whip cream and 2 tablespoons of sugar to firm peaks and fill in piping bag fitted with a large star tip.
- Pipe rosettes onto curd and decorate with lemon slices.