Lemon Custard in Meringue Cups Recipe
Lemon Custard in Meringue Cups Recipe photo by Taste of Home
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Lemon Custard in Meringue Cups Recipe

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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!
TOTAL TIME: Prep: 15 min. Bake: 35 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + standing
MAKES: 8 servings


  • 3 eggs, separated
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon 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

Nutritional Facts

1 each: 270 calories, 5g fat (2g saturated fat), 87mg cholesterol, 127mg sodium, 56g carbohydrate (49g sugars, 0 fiber), 2g protein.


  1. 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.
  2. Line baking sheet with parchment paper. Spoon egg white mixture into eight mounds on paper. Shape into cups with a spoon.
  3. 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.
  4. 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.
  5. 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.
  6. Just before serving, fill meringue shells with custard and top with whipped cream. Yield: 8 servings.
Originally published as Lemon Custard in Meringue Cups in Country Woman July/August 1991, p33

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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jvaliante User ID: 6799366 246619
Reviewed Apr. 5, 2016

"Egg yolks are mentioned in step 5 Onager."

Onager User ID: 3730774 13561
Reviewed Nov. 6, 2010 Edited Apr. 6, 2016

"Have made something similar to this and it was delicious. Think you missed listing the egg yolds in the custard. Onager"

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