LEMON MERINGUE DESSERTS RECIPES

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LEMON MERINGUE DESSERTS RECIPE: HOW TO MAKE IT



Lemon Meringue Desserts Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 4 servings.

Number Of Ingredients 9

2/3 cup plus 2 tablespoons sugar, divided
2 tablespoons cornstarch
1 cup cold water
1 large egg, lightly beaten
1/2 cup lemon juice
1 tablespoon butter
1 teaspoon grated lemon zest
2 large egg whites, room temperature
1/8 teaspoon cream of tartar

Steps:

  • 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 zest. 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.

Nutrition Facts : Calories 227 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 73mg sodium, CarbohydrateContent 46g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 3g protein.

LEMON MERINGUE DESSERT SQUARES RECIPE - FOOD.COM



Lemon Meringue Dessert Squares Recipe - Food.com image

If you love lemon meringue like I do, you will enjoy this great little variation. It comes from a Pillsbury cookbook, "Best of the Bake-off". Time to cool (an additional 2 hours) is not included in prep time.

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 12 serving(s)

Number Of Ingredients 14

1 package pudding-included yellow cake mix
1/2 cup butter
1 egg
1 1/3 cups sugar
1/2 cup cornstarch
1 dash salt
1 3/4 cups water
4 egg yolks, slightly beaten (reserve whites for meringue)
2 tablespoons butter
2 tablespoons grated lemons, rind of
1/2 cup lemon juice
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • Heat oven to 350°F.
  • Grease 13x9-inch pan.
  • In large bowl, combine cake mix, 1/2 cup butter and egg.
  • Mix at low speed until crumbly.
  • Press mixture in bottom of greased pan.
  • In medium saucepan, combine 1 1/3 cups sugar, cornstarch and salt.
  • Gradually stir in water; blend until smooth.
  • Cook over medium heat until mixture boils, stirring constantly.
  • Remove from heat.
  • Stir about 1/2 cup of the hot mixture into the egg yolks; return egg mixture to saucepan.
  • Cook until mixture is bubbly.
  • (Mixture will be very thick.) Remove from heat; stir in 2 tablespoons butter, lemon peel and lemon juice.
  • Pour filling over crust.
  • In small bowl, beat egg whites and cream of tartar at medium speed until soft peaks form, about 1 minute.
  • Add 1/2 cup sugar (1 tablespoon at a time) beating at high speed until stiff peaks form and sugar is dissolved.
  • Spread meringue over hot filling.
  • Bake at 350°F for 25 to 30 minutes or until meringue is golden brown.
  • Cool 1 hour.
  • Refrigerate at least 1 hour before serving.
  • Cut into squares.
  • Hint: To cut perfect slices of meringue desserts, dip knife in water before cutting.
  • After each cut, wipe knife clean and dip it in water again.

Nutrition Facts : Calories 442.8, FatContent 16.5, SaturatedFatContent 7.5, CholesterolContent 97.1, SodiumContent 412.9, CarbohydrateContent 70.7, FiberContent 0.7, SugarContent 49.8, ProteinContent 4.6

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