Airy, crisp and filled with zesty lemon curd and a nutty crunch from poppy seeds, these meringue sandwiches are the ultimate light dessert.

4 large egg whites (room temp)

1 cup superfine sugar

1/2 tsp cream of tartar

1/2 tsp vanilla extract

1 1/2 tbsp poppy seeds

1 tsp lemon zest

1/2 cup fresh lemon juice

2 tsp lemon zest (for curd)

1/2 cup sugar (for curd)

3 large egg yolks

1/4 cup unsalted butter

1/2 cup whipped cream or mascarpone

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1. Preheat oven to 225°F (110°C) and line trays with parchment paper.

2. Whisk egg whites until frothy, add cream of tartar.

3. Gradually add sugar, beating until stiff peaks form.

4. Fold in vanilla, zest, and poppy seeds.

5. Pipe 2-inch rounds and bake for 90 minutes. Cool in oven.

6. Whisk yolks, sugar, lemon juice, and zest over low heat until thick.

7. Stir in butter off heat, chill lemon curd.

8. Whip cream or mascarpone to soft peaks.

9. Assemble cooled meringues with curd and cream.

10. Serve immediately or refrigerate briefly before serving.

Meringue shells can be made up to 5 days in advance and stored in a dry container.

Assemble sandwiches just before serving to avoid sogginess.

Use food-safe silica packets in storage containers to maintain meringue crispness.