Lemon Meringue Cream Cups Recipe
Overview:
🍋 Name: Lemon Meringue Cream Cups
⏲️ Prep Time: 12 hours
⏲️ Cook Time: 5 hours 30 minutes
⏲️ Total Time: 17 hours 30 minutes
🍽️ Servings: 6
📖 Category: Dessert
🔍 Keywords: Raspberries, Lemon, Berries, Citrus, Fruit, Christmas, Oven, Stove Top, Easy, Inexpensive
Description:
Indulge your taste buds with these Lemon Meringue Cream Cups, a delightful dessert that will impress your guests whether you’re hosting a dinner party or just treating the family. Imagine crisp, snow-white baked meringues, delicately filled with a luscious lemon pudding, and adorned with fresh, vibrant berries. This recipe is versatile and can easily be doubled to cater to larger gatherings. Despite its elegant appearance, it’s surprisingly simple to make, requiring only basic ingredients. Trust me, if you take the time to prepare this dessert, you won’t regret it.
Ingredients:
| For Meringue: | For Lemon Cream Filling: |
|---|---|
| 3 egg whites | 3 eggs |
| 1 pinch of salt | 1 cup sugar |
| 1 teaspoon lemon juice | 1/2 cup fresh lemon juice |
| 1 cup sugar | Grated zest of 3 lemons |
| 1 1/2 cups whipped cream | |
| Fresh berries, for garnish | |
| Fresh mint, for garnish |
Instructions:
-
Prepare Meringue Cups:
- Place a sheet of parchment paper on a baking sheet and draw six 3 ½-inch circles on the paper. Turn the paper over and secure it to the baking sheet with masking tape.
- In a mixing bowl, beat the egg whites, salt, and lemon juice at high speed until foamy.
- Gradually add the sugar, one tablespoon at a time, beating until stiff peaks form and the sugar dissolves (this should take approximately 2 to 4 minutes).
- Spoon the meringue into a pastry bag fitted with a large round tip and pipe about 1 tablespoon of meringue into the center of each circle. Spread the meringue evenly to the edges of the circles using a spoon. Pipe more meringue around the edges of the circles to create cups, ensuring that the sides are about 2 inches high.
- Bake the meringues at 200°F degrees for 1 1/2 hours. After baking, turn off the oven and leave the meringues in the oven for at least 12 hours to dry. Carefully remove the meringue cups from the parchment paper.
-
Prepare Lemon Cream Filling:
- In a mixing bowl, beat the eggs at medium speed until they become thick and pale.
- Add the sugar and lemon juice to the beaten eggs, and continue to beat until well combined. Stir in the grated lemon rind.
- Transfer the mixture into a 2-quart saucepan and cook over medium-low heat, stirring constantly, until the mixture is thickened and reaches 160°F.
- Allow the mixture to cool completely, then gently fold in the whipped cream.
-
Assembly:
- When you’re ready to serve, spoon the prepared lemon cream filling into the meringue cups.
- Garnish each cup with fresh berries and a sprig of mint for a burst of color and flavor.
Enjoy the delightful combination of crispy meringue, tangy lemon cream, and juicy berries in every blissful bite of these Lemon Meringue Cream Cups. Whether it’s a special occasion or a simple family gathering, this dessert is sure to leave everyone craving for more!
