Description
Crispy on the outside and marshmallow-soft inside, these lemon cream meringues are filled with a zesty lemon curd and topped with whipped cream for a bright, elegant dessert.
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 large egg yolks
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper.
- Whip egg whites until soft peaks form. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Fold in cornstarch.
- Spoon or pipe meringue onto baking sheet, creating nest shapes with a well in the center.
- Bake for 1 hour and 15 minutes. Turn off oven and let meringues cool inside with the door slightly ajar for another hour.
- In a saucepan, whisk together lemon juice, zest, egg yolks, and powdered sugar. Cook over medium heat until thickened, stirring constantly.
- Remove from heat and stir in butter until smooth. Let cool, then fold in whipped cream and vanilla extract.
- Spoon lemon cream into the cooled meringue nests and serve immediately or chill briefly before serving.
Notes
- Make sure your mixing bowl is grease-free to help egg whites whip properly.
- Use fresh lemon juice and zest for the brightest flavor.
- Store meringues and lemon cream separately until ready to serve.
Nutrition
- Serving Size: 1 meringue
- Calories: 140
- Sugar: 18g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 55mg
Keywords: lemon meringue, lemon cream, meringue nests, lemon dessert, spring dessert