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Lemon Custard in Meringue Cups

 Lemon Custard in Meringue Cups
My husband loves lemon meringue pie. This variation is a favorite of his. I like 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!
8 ServingsPrep: 15 min. Bake: 35 min. + standing


  • 3 eggs, separated
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt, divided
  • 2 cups sugar, divided
  • 1/3 cup cornstarch
  • 1-1/2 cups cold water
  • 1 tablespoon grated lemon peel
  • 6 tablespoons lemon juice
  • 2 tablespoons butter
  • Sweetened whipped cream


  • 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 paper. Spoon egg white mixture into
  • eight 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.

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Lemon Custard in Meringue Cups (continued)

Directions (continued)

  • 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, peel and butter. Cool to room temperature without
  • stirring. Chill.
  • Just before serving, fill meringue shells with custard and top with
  • whipped cream. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 270 calories, 5 g fat (2 g saturated fat), 87 mg cholesterol, 127 mg sodium, 56 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.