Meyer Lemon Curd + Winter Citrus Eton Mess

An Eton Mess has to be one of my favorite desserts...layers of fresh Meyer lemon curd, crumbled elderflower meringues, and fresh fruits tossed in apricot jam., this sweet treat is a burst of sunshine in a glass. An Eton Mess is typically made with whipped cream rather than curd yet it's fun to switch things up a bit, yes? And curd is absolutely divine...Recipes for each layer below:At least 4-6 servingsElderflower MeringuesMeyer Lemon CurdFresh Fruit tossed in apricot jamSimply layer each ingredient (crumbled meringues, curd, and fruit) into a glass. Serve with a meringue on top!Elderflower MeringuesMakes about 1 dozenIngredients:2 organic egg whites1/2 cup organic elderflower sugar (simply place 1/2 cup organic sugar and two tablespoons organic, dried edible elderflower petals in a food processor...blend for about 30 seconds...voila! Elderflower sugar)Directions:Preheat oven to 300 degrees Fahrenheit. Beat egg whites on low-medium speed until they begin to fluff. Slowly add sugar. Beat on high speed for about 6 minutes until stiff, shiny peaks form. Spoon mixture into a pastry bag and pipe into a dozen designs of your choice onto a parchment lined baking sheet…play around and have fun! You can also spoon large dollops of the meringue onto the baking sheet…Place in oven and reduce heat to 200 degrees Fahrenheit. Bake for about an hour. Turn oven off and keep meringues in the oven for another 30-45 minutes (use a wooden spoon to keep the oven slightly ajar).The Fruit LayerIngredients:2 cups fresh organic blackberries, slices of grapefruit, oranges + mandarins2 tablespoons apricot jamDirections:Simply toss the fruit in the apricot jam. Done!Meyer Lemon CurdIngredients:3 tablespoons organic sugar2 large organic eggs plus 3 eggs yolksJuice and grated zest of 2 organic Meyer lemons5 tablespoons raw or organic unsalted butterDirections:In a small saucepan over low heat, combine the sugar, whole eggs and yolks, juice and zest. Cook stirring constantly, until the mixture thickens. Add the butter and whisk vigorously until you have a nice thick sauce. Remove from heat and allow to cool. Store in an airtight container in the refrigerator for about one week.Recipe by Cassie WinslowPhotography by Cassie Winslow + Nicholas Winslow