MERINGUE SHELLS WITH LEMON CURD
We love a dazzling dessert of meringue shells filled with sunny lemon curd. It's sweet and tart, crunchy and fluffy. Top this lemon curd dessert with whipped cream and berries. -Kris Brill, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 225°. Add vinegar, vanilla, salt and cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star tip. Transfer meringue to bag. On a parchment-lined baking sheet, pipe meringue into twelve 3-in. round disks, building up the sides with meringue to form shells. Bake 45-50 minutes or until set and dry. Turn off oven (do not open door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet. , Meanwhile, in a small heavy saucepan, mix sugar and potato starch. Whisk in water and 1/2 cup lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon zest and remaining lemon juice. Transfer to a small bowl; cool without stirring. Refrigerate, covered, until cold., Spoon curd into meringue shells. If desired, top with whipped topping and berries.
Nutrition Facts : Calories 146 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON CUSTARD IN MERINGUE CUPS
My husband loves lemon meringue pie. This variation is a favorite of his. I like it, too...it's very easy to make but looks very elegant. I've served it at every occasion from a formal dinner party to just a casual get-together. Ever since I was a young girl, making desserts has been a favorite hobby. Over the years, I've filled two binders with recipes for them!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- For meringue, in a large bowl, beat the egg whites, vinegar, vanilla and 1/8 teaspoon salt on medium speed until soft peaks form. Gradually beat in 1 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Line baking sheet with parchment. Spoon egg white mixture into 8 mounds on paper. Shape into cups with a spoon. , Bake at 300° for 35 minutes. Turn oven off and leave door closed; let shells dry in oven at least 1 hour. Remove shells from paper. When thoroughly cooled, store in an airtight container. , For custard, in a small saucepan, combine the cornstarch and remaining sugar and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Beat egg yolks. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in the lemon juice, zest and butter. Cool to room temperature without stirring. Chill. , Just before serving, fill meringue shells with custard and top with whipped cream.
Nutrition Facts : Calories 270 calories, Fat 5g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 127mg sodium, Carbohydrate 56g carbohydrate (49g sugars, Fiber 0 fiber), Protein 2g protein.
MERINGUE CUPS
These elegant confections make a perfect base for toppings like our Caramelized Pineapple or Warm Chocolate Sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, combine whites, lemon juice, and vanilla. Beat on low speed, gradually increasing to high, until soft peaks form, about 1 1/2 minutes.
- Sprinkle sugar over the egg white mixture; beat on high speed until glossy peaks form, about 3 minutes. Sift cornstarch over mixture, and fold to combine.
- Using two soup spoons, drop balls of meringue onto a parchment-lined baking sheet. Press down on center of each ball with one spoon to form a small cup.
- Bake 1 hour. Reduce oven temperature to 175 degrees; continue baking until outside is dry and crisp and inside is chewy, about 1 hour more. Remove from oven; let cool completely.
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