Lemon Meringues


This dessert has been the hit of the summer around here.  We have been making meringue shells and filling them with fruit, custards, and now, this lemon filling.  The shell is light and crispy and the lemon filling is tart and refreshing.    



If you already know how to make meringue shells, you will agree that they are a snap to make. 
Don't let the long recipe fool you! 

Here goes...


Meringue Shells

2 egg whites
3/4 teaspoon vanilla
1/4 teaspoon cream of tartar
2/3 cup sugar

Place egg whites in a small mixing bowl and let stand at room temperature for 15 minutes.  Preheat oven to 300.   Meanwhile, cover a baking sheet with parchment paper.  Draw six 3-inch circles on the paper. Turn paper over on baking sheet.  For meringue, add vanilla and cream of tartar to egg whites. Beat with an electric mixer on medium speed till soft peaks form.  Add sugar 1 tablespoon at a time, beating on high till very stiff peaks form and sugar is almost dissolved; about 5 minutes.  Scoop the meringue onto the parchment rounds and press the back of the scoop into each meringue to form an indentation.  Bake in a 300 degree oven for one hour.  Turn off the oven and leave the door closed.  Leave shells in the oven for an additional hour or until shells are crisp.  To serve, fill the indentation  with Lemon Filling and top with whipped cream. Makes 6.


Lemon Filling


1 1/2 cups sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1 1/2 cups water
3 egg yolks, slightly beaten
3 tablepsoons butter
1/3 cup lemon juice
1 tablepsoon grated lemon rind


Mix sugar, cornstarch, and flour in a saucepan.  Stir in water gradually.  Cook over medium heat, stirring constantly until mixture is thick. Boil for one minute.  Very slowly so as not to cook the yolks, stir about half the mixture into the egg yolks.  Then blend the yolk mixture back into the original hot mixture.  Boil for another minute, stirring constantly.  Chill until time to serve.  Scoop lemon filling into the meringue shells, top with whipped cream and serve immediately.

Here is how to make the meringues.
Step 1:  While your eggs are sitting in a bowl getting to room temperature, draw your six circles.  My drinking glasses are 3 inches in diameter so they were a perfect pattern to trace.


Then flip the paper over.  The lines will be faint, but you can still see them.



Step 2:  Add the vanilla and cream of tartar to the egg whites.  I used clear vanillla but it is not necessary. Traditional brown vanilla works fine, too.



Beat the egg whites until soft peaks form.  The egg whites are still a little foamy at this point and that is good.



Step 3:  Add the sugar 1 tablespoon at a time.  Beat about 5 minutes.



The egg whites should now be stiff and glossy.



Step 4:  Scoop out the meringue and place on the parchment paper.



Don't forget to make an indentation in each one.



They are now ready to go in the oven.



Step 5:  Bake for one hour and then let them sit in the oven with the door closed and the oven turned off. You may have to turn the oven on to about 175 degrees for an additional hour if the shells are not crispy.  Depends upon the humidity in  your area.



Step 6: Fill with lemon sauce and enjoy!  The meringues are light and crispy and the filling can be served warm or chilled.  This one was served warm and you can see how the lemon sauce puddles around the meringue.  The chilled lemon sauce will be slightly thicker.  This is a great summer dessert.  I hope you will try it!

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