Pandan Meringue Lemon Curd Tarts

Pandan Meringue is not difficult to make. The fluffy, crunchy base is fun to pipe and you can add any flavor or color you like. I want to give my meringue a tropical twist and I add pandan extract. Pandan is a palm leaf with an incredible smell and flavor.

Pandan goes well with coconut like in the Indonesian snack klepon but I like pandan with fresh lemon too. I make my own lemon curd to fill up my pandan meringue bowls and I finish them with a layer of whip cream!

These ‘nests’ look like a nice Easter snack already.

Watch the video how I make them. Under the video you find the recipe details and ingredients.

This recipe is enough for 4 hand-sized meringue bowls and is done in 3,5 hours (the meringues need to cool)


2 egg whites
100 grams of caster sugar (50 grams per egg white)
1 teaspoon of vinegar or lemon juice (to stabilize your egg white fluff)
1 teaspoon of pandan extract 

lemon curd
whip cream
icing sugar
pandan leaf to decorate (optional)


I whisk the egg whites until the fluff forms soft peaks. Then I add the sugar spoon by spoon. I make sure to whisk all the sugar into the egg whites before I add another spoon. The egg whites grow in volume and become silky shiny ;-).

Now I add the teaspoon of vinegar. That makes the egg white holding its shape longer.

And the pandan extract can go in. I use a teaspoon, but add more if you want the color to stand out more.

I fill up a piping bag. Any tip will work. You can also just scoop meringue on the parchment paper and make room in the middle to fill it up later. In the oven they keep their shape.


I preheat my oven to 100 degrees Celsius and turn on the fan. I place my meringues on the lowest rack. This way they keep their beautiful green color. I bake (or better dry) them for 1 hour. Then I turn off the oven and leave them inside to cool for 2-3 hours. You can also make them late at night and leave them in the oven until the next morning.

Keep in container

Meringues are easily kept in an air-tide container for months! Fill them up just before serving to keep their crunchiness.

Lemon Curd

Lemon curd is easy to make, but even easier to buy ;-). I can buy lemon curd at my local supermarket. But because for meringues you only use egg whites, lemon curd is made with the egg yolk. I post my recipe asap.

I fill my meringues with one or two tablespoons with the curd and I top it off with whip cream and icing sugar! Enak!

I cut some pandan leaf I keep in my freezer for decoration. Okay let’s snack!


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