I don't have that recipe, but here's one that I've used from finecooking:

Lemon Curd
3 oz. (6 Tbs.) unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 tsp. grated lemon zest

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.

In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil.

Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months

Cloud, Sol rarely makes an appearance on the weekends...I'll look and see if I've copied her recipe for lemon curd down somewhere...but likely..you might have to wait until Monday or Tuesday for her personal reply..

Here's my recipe..but I make it in a Le Cruset sauce pan and cook it very slowly.
Works every time and guaranteed delicious.
Linda C
Lemon curd
1/4 pound butter
1 c. sugar
3 well beaten eggs
juice and grated rind of 2 lemons
Mix in order given and cook in a double boiler, stirring very frequently until thickened.
Refigerated it will keep for months.

Oops. This is not the day I ordered.

Sorry, Cloudy. This recipe calls for 4 tablespoons (2 ounces) unsalted butter. I made the correction below.

Lemon Curd

4 large egg yolks
½ cup + 2 tablespoons granulated sugar
3 fluid ounces lemon juice
4 tablespoons (2 ounces) unsalted butter, softened
Pinch of salt
2 teaspoons grated lemon zest

In a heavy noncorrodible saucepan, beat the yolks and sugar until blended. Stir in the remaining ingredients. Cook over medium-low heat, stirring constantly, until thickened, but still liquid enough to pour. DonÂt allow the mixture to boil or it will curdle. When the curd has thickened, pour at once into a strainer. Cool, and store in airtight container. This recipe yields 1 full cup. Btw, this is my (slight) adaptation of R.L.Beranbum's Lemon Curd.

Sol

Thank you Sol - That tart lemon curd is so lovely. The meringue daisies came out great. Mine aren't as pretty as yours, some of the petals were a little scraggely but still my friends were very impressed. I think I need to beat the egg whites a bit more stiff next time.

Sorry it took a bit to get around to telling you how it came out. I don't have pictures because I left the meringues in an air tight container and piped the curd in just before serving. I wasn't sure if I could store them with the curd in place.

As soon as you put anything damp into crisp meringue, it starts to dissolve. So, no, you can't really store filled meringues any more than an hour or so.

That's what I figured. I did have a couple that were left for a couple of hours and they did okay but I don't think they would have lasted much longer. They were just starting to soften a bit.

Cloudy, one of these days I'll make it a habit of scrolling down this forum's page. I'm sorry I missed this.

I'm tickled to know it all went well, and your friends were impressed. There's no doubt I would've loved seeing a picture of your finished product.

Btw, in order for meringues to remain crisp, they need to be stored in an airtight container. And if it's particularly humid where you live, I would also recommend using silica gel. But -as Colleen said- once meringues are filled, the moisture from the filling will begin to soften the baked meringues. This won't affect the taste, but it will alter the texture and make them sticky, not to mention, very fragile.

Sol