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Lemon Meringue Desserts

 Lemon Meringue Desserts
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
4 ServingsPrep: 25 min. + standing Bake: 5 min.


  • 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


  • 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,

2 of 2

Lemon Meringue Desserts (continued)

Directions (continued)

  • sealing edges to sides of cups. Bake at 375° for 5-7 minutes or
  • until golden brown. Yield: 4 servings.
Nutritional Facts: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.