March 10th, 2016
Prepare 2 dozen eggshells to be used as serving cups (see sidebar for instructions). Place in serving cups and set aside.
Fill the prepared shells with chilled lemon curd; set aside.
Top each filled shell with a nice tall dollop of meringue, or get all fancy and pipe it on. Sprinkle each with a wee bit of the sugar and brûlée with a kitchen torch. You can also try it under the broiler, but it can be tricky and tippy and I don’t recommend it.
SIDEBAR How to Prepare Eggshells for use as Serving Vessels Invest in an egg topper or another sharp eggshell-cutting tool specifically designed to cleanly slice the tops off boiled eggs. I have one from Swissmar that does the job. It works well with boiled eggs, either soft or hard, but with raw eggs, it tends to shatter the shell. Once you’ve got nice empty shells, rinse them out with cold water. If you use hot, you’ll cook any remaining egg right onto the shell. Once it feels completely clean inside, and you’ve pulled out any bits of membrane, turn the shells upside down to drip dry.