Lemon Meringue Desserts Recipe

Lemon Meringue Desserts Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

These pretty individual dessert cups are cute as can be—and yummy too. A sweet and fluffy golden meringue tops the pudding that's rich with lemony flavor. —Test Kitchen

This recipe is:

Healthy

Quick

[X]

Rate Lemon Meringue Desserts Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Lemon Meringue Desserts Recipe

Prep: 25 min. + standing Bake: 5 min.

Yield: 4 Servings

25 5 30

Ingredients

2 egg whites
2/3 cup plus 2 tablespoons sugar, divided
2 tablespoons cornstarch
1 cup cold water
1 egg, lightly beaten
1/2 cup lemon juice
1 tablespoon butter
1 teaspoon grated lemon peel
1/8 teaspoon cream of tartar

Directions

Let egg whites stand at room temperature for 30 minutes. In a small saucepan, combine 2/3 cup sugar and cornstarch. 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. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice. butter and peel. Pour into four 6-oz. custard cups; set aside.
In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Immediately spread meringue over lemon mixture, sealing edges to sides of cups. Bake at 375° for 5-7 minutes or until golden brown. Yield: 4 servings.

Nutritional Analysis: One dessert equals 227 calories, 4 g fat (2 g saturated fat), 61 mg cholesterol, 73 mg sodium, 46 g carbohydrate, trace fiber, 3 g protein.

Originally published as Lemon Meringue Desserts in Light & Tasty October/November 2004, p31