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Chocolaty Lemon Meringue Cups

 Chocolaty Lemon Meringue Cups
Homemade tart lemon curd balances the light meringue cups and rich chocolate ganache in these individual desserts. —Taste of Home Test Kitchen
8 ServingsPrep: 1 hour Bake: 45 min. + standing


  • 2 egg whites
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon white vinegar
  • 1/2 cup sugar
  • 1/4 cup miniature semisweet chocolate chips
  • 6 eggs
  • 2 cups sugar
  • 1 cup lemon juice (about 4 lemons)
  • 1/2 cup butter, melted
  • 2 tablespoons grated lemon peel
  • 4 ounces semisweet chocolate, coarsely chopped
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon McCormick® Pure Vanilla Extract


  • 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

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Chocolaty Lemon Meringue Cups (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.