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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
  • Total Time
    Prep: 1 hour Bake: 45 min. + standing
  • Makes
    8 servings


  • 2 large egg whites, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon white vinegar
  • 1/2 cup sugar
  • 1/4 cup miniature semisweet chocolate chips
  • 6 large eggs
  • 2 cups sugar
  • 1 cup lemon juice (about 4 lemons)
  • 1/2 cup butter, melted
  • 2 tablespoons grated lemon zest
  • 4 ounces semisweet chocolate, coarsely chopped
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon 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 peaks form. Fold in chocolate chips.
  • Drop meringue into eight mounds on parchment-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 zest. 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.
Nutrition Facts
1 each: 507 calories, 23g fat (13g saturated fat), 210mg cholesterol, 258mg sodium, 72g carbohydrate (67g sugars, 1g fiber), 7g protein.
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