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Chocolaty Lemon Meringue Cups Recipe

Chocolaty Lemon Meringue Cups Recipe

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 YIELD:8 servings


  • 2 egg whites
  • 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 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 vanilla extract


  • 1. 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.
  • 2. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in chocolate chips.
  • 3. Drop meringue into eight mounds on parchment paper-lined baking sheets. Shape into 3-in. cups with the back of a spoon.
  • 4. Bake at 275° for 45 minutes or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours.
  • 5. 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.
  • 6. 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.
  • 7. Just before serving, spoon lemon curd into meringue cups. Drizzle ganache around meringue. Yield: 8 servings.

Nutritional 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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