Lemon Cream Cups with Meringue
Category: Desserts
Serves: 4
Preparation Time: 1 hour
Cooking Time: 1 hour
Total Time: 2 hours
Ingredients:
| Ingredient | Quantity |
|---|---|
| Water | 200g |
| Lemon Juice | 1 lemon |
| Lemon Zest | 1 lemon |
| Egg Yolks | 4 |
| Granulated Sugar | 100g |
| Cornstarch (Maizena) | 20g |
| Fresh Whipping Cream | 150g |
| Powdered Sugar | 50g |
| Egg Whites | 100g |
| Powdered Sugar (for meringue) | 220g |
| Lemon Juice (to taste) | Q.B. |
| Lemon Slices for Garnishing | 1 |
Instructions:
1. Prepare the Meringue:
Start by preheating your oven to 100°C (212°F) in static mode. Prepare a baking sheet lined with parchment paper.
- In the bowl of a stand mixer, beat the egg whites (at room temperature) with a pinch of salt until they begin to turn white.
- Gradually add the powdered sugar, a little at a time, continuing to beat until the egg whites are stiff and shiny.
- Transfer the meringue mixture into a piping bag fitted with a star nozzle.
- Pipe small meringue kisses about 1.5 cm in size onto the prepared baking sheet. You should be able to make around 30 meringues with these measurements. The smaller the meringue, the quicker it will bake.
- Bake the meringues in the preheated oven for about 1 hour, until they are crisp and dry. Once they are done, let them cool completely before carefully removing them from the parchment paper.
2. Prepare the Lemon Cream:
- In a small saucepan, combine the water and lemon juice, heating over moderate heat.
- In a separate bowl, whisk together the egg yolks and granulated sugar until smooth.
- Slowly add a small amount of the hot lemon juice mixture to the egg mixture to temper the eggs. Then gradually pour the egg mixture into the remaining hot liquid, stirring continuously.
- Cook the mixture over medium heat, stirring constantly, until it thickens into a smooth custard-like consistency.
- Remove the mixture from the heat and pour it into a bowl. Cover with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming. Let it cool completely.
3. Whip the Cream:
- In a separate bowl, pour the cold whipping cream and powdered sugar, and whip it until stiff peaks form.
- Once the lemon cream is completely cooled, gently fold in the whipped cream until the mixture becomes smooth and fluffy. This will create a light and airy lemon cream.
4. Assemble the Lemon Cream Cups:
- Use a vegetable peeler to zest the lemon, then set aside the zest for garnish.
- Spoon the lemon cream into small cups, smoothing the top with a spatula.
- Garnish each cup with a few meringue kisses, a slice of fresh lemon, and a sprinkle of lemon zest.
5. Serve:
Serve the lemon cream cups immediately, enjoying the bright, tangy flavors of the creamy lemon filling paired with the light and crispy meringue.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 50g |
| Protein | 6g |
| Fat | 14g |
| Saturated Fat | 6g |
| Fiber | 1g |
| Sugar | 40g |
| Sodium | 45mg |
Notes:
- If you prefer a less sweet lemon cream, feel free to adjust the sugar content.
- The meringues can be made a day ahead and stored in an airtight container to keep them crisp.
- This dessert is best served immediately after assembly to maintain the freshness of the meringues.
This delightful dessert combines a creamy, tangy lemon custard with airy meringue for a perfect balance of textures and flavors! Perfect for a special occasion or a luxurious treat to end your meal.
