Chocolaty Lemon Meringue Cups Recipe

Chocolaty Lemon Meringue Cups Recipe photo by Taste of Home

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Homemade tart lemon curd balances the light meringue cups and rich chocolate ganache in these individual desserts from our home economists.

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Chocolaty Lemon Meringue Cups Recipe

Prep: 1 hour Bake: 45 min. + standing

Yield: 8 Servings

60 45 105

Ingredients

MERINGUE:
2 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon white vinegar
1/2 cup sugar
1/4 cup miniature semisweet chocolate chips
LEMON CURD:
6 eggs
2 cups sugar
1 cup lemon juice (about 4 lemons)
1/2 cup butter, melted
2 tablespoons grated lemon peel
GANACHE:
4 ounces semisweet chocolate, coarsely chopped
1/2 cup heavy whipping cream
1/2 teaspoon vanilla extract

Directions

For meringue, in a large bowl, beat the egg whites, vanilla, salt and vinegar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in chocolate chips.
Drop meringue into eight mounds on parchment paper-lined baking sheets. Shape into 3-in. cups with the back of a spoon.
Bake at 275° for 45 minutes or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours.
Meanwhile, in a large heavy saucepan, combine eggs and sugar. Stir in the lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Transfer to a small bowl; refrigerate until chilled.
For ganache, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat; stir in vanilla. Cool slightly.
Just before serving, spoon lemon curd into meringue cups. Drizzle ganache around meringue. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 507 calories, 23 g fat (13 g saturated fat), 210 mg cholesterol, 258 mg sodium, 72 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Chocolaty Lemon Meringue Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p163