Lemon Meringue Desserts Recipe

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Lemon Meringue Desserts Recipe
Lemon Meringue Desserts Recipe photo by Taste of Home
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Lemon Meringue Desserts Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + standing Bake: 5 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + standing Bake: 5 min.

Ingredients

  • 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

Directions

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, sealing edges to sides of cups. Bake at 375° for 5-7 minutes or until golden brown. Yield: 4 servings.
Originally published as Lemon Meringue Desserts in Light & Tasty October/November 2004, p31

Nutritional Facts

1 each: 227 calories, 4g fat (2g saturated fat), 61mg cholesterol, 73mg sodium, 46g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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, sealing edges to sides of cups. Bake at 375° for 5-7 minutes or until golden brown. Yield: 4 servings.
Originally published as Lemon Meringue Desserts in Light & Tasty October/November 2004, p31

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MY REVIEW
Wildwestwishes User ID: 8326781 244692
Reviewed Feb. 29, 2016

"That was simple to make.. Spatula leftovers were so yummy!!! Do I have to refrigerate until dinnertime?"

MY REVIEW
elhoulihan User ID: 8266391 220971
Reviewed Feb. 20, 2015

"I loved this. I made it with these gorgeous meyer lemons that I bought in bulk at Costco. It had everything I love about lemon meringue pie without the fattening crust. Will make this again. Maybe today."

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