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Lemon Custard In Meringue Cups

Lemon Custard in Meringue Cups recipe image
This elegant dessert features light, airy meringue cups that provide a satisfying crunch against the cool, tangy lemon custard. The custard itself is silky smooth, balancing the sharp brightness of fresh lemon juice with the richness of butter and the sweetness of sugar. Topped with a dollop of sweetened whipped cream, each bite offers a perfect harmony of textures and flavors. Ideal for spring brunches, garden parties, or as a sophisticated end to a dinner party, these individual servings are as beautiful as they are delicious.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 297.1
Dietary: Vegetarian
Description
This elegant dessert features light, airy meringue cups that provide a satisfying crunch against the cool, tangy lemon custard. The custard itself is silky smooth, balancing the sharp brightness of fresh lemon juice with the richness of butter and the sweetness of sugar. Topped with a dollop of sweetened whipped cream, each bite offers a perfect harmony of textures and flavors. Ideal for spring brunches, garden parties, or as a sophisticated end to a dinner party, these individual servings are as beautiful as they are delicious.
Ingredients
  • Eggs, separated
  • Vinegar
  • Salt, divided
  • Vanilla extract
  • Sugar, divided
  • Cornstarch
  • Water
  • Grated lemon peel
  • Fresh lemon juice
  • Butter or margarine
Directions
  1. 1
    Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper or plain brown paper.
  2. 2
    In a clean mixing bowl, combine egg whites, vinegar, vanilla, and 1/8 teaspoon of the salt.
  3. 3
    Beat the egg white mixture until soft peaks form.
  4. 4
    Gradually add 1 cup of the sugar while continuing to beat until stiff, glossy peaks form.
  5. 5
    Spoon the meringue mixture into eight mounds on the prepared baking sheet.
  6. 6
    Use the back of a spoon to shape each mound into a cup, creating a well in the center.
  7. 7
    Bake at 300°F (149°C) for 35 minutes.
  8. 8
    Turn off the oven and let the meringue shells dry in the oven with the door closed for at least 1 hour.
  9. 9
    Remove shells from the oven and let them cool completely on the baking sheet before removing from the paper.
  10. 10
    For the custard, combine cornstarch, remaining 1/8 teaspoon salt, and remaining 1 cup sugar in a saucepan.
  11. 11
    Add water and mix well until smooth.
  12. 12
    Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly, about 2 minutes.
  13. 13
    In a small bowl, beat the egg yolks.
  14. 14
    Slowly add a small amount of the hot custard mixture to the egg yolks while beating, to temper them.
  15. 15
    Return the tempered yolk mixture to the saucepan.
  16. 16
    Cook and stir for 2 minutes longer to thicken further.
  17. 17
    Remove from heat and blend in grated lemon peel, fresh lemon juice, and butter until smooth.
  18. 18
    Cover the surface of the custard with plastic wrap to prevent a skin from forming and chill until cold.
  19. 19
    Just before serving, fill the cooled meringue shells with the chilled lemon custard.
  20. 20
    Top each cup with sweetened whipped cream.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 297.1kcal
% Daily Value *
Total Fat 2.6g4%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 648.7mg28%
Total Carbohydrate 70.1g24%
Dietary Fiber 0.1g1%
Sugars 60.3g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon, custard, meringue, dessert, eggs, baking, citrus, creamy, crunchy, brunch, party, spring, vanilla, sweet, tangy, individual, shells, whipped cream, cornstarch, butter
Read it online: https://www.chefs-mate.com/recipe/lemon-custard-in-meringue-cups/