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Lemon Cream Meringue

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  • 25 min prep time
  • 7 hr 40 min total time
  • 13 ingredients
  • 12 servings
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With a delicious fruit topping on the meringue base, this dessert serves 12 in a spectacular fashion.

Meringue Shell

4
egg whites
1
teaspoon lemon juice
3/4
cup sugar

Filling

1/2
cup butter or margarine
1
cup sugar
1/3
cup lemon juice
4
egg yolks
2
teaspoons grated lemon peel
1
cup whipping (heavy) cream, whipped

Topping

2
kiwifruit, peeled, sliced
1
orange, peeled, sectioned
Whipped cream
Grated lemon peel

Steps

  • 1 Heat oven to 275°F. Line cookie sheet with cooking parchment paper. In large bowl, beat egg whites and 1 teaspoon lemon juice with electric mixer on medium speed until soft peaks form. On high speed, gradually beat in 3/4 cup sugar, 1 tablespoon at a time, until stiff glossy peaks form and sugar is almost dissolved. Spread two-thirds of meringue into 10-inch round on cookie sheet. Using remaining 1/3 of meringue, spoon or pipe dollops around edge of round to form shell.
  • 2 Bake 30 minutes. DO NOT OPEN OVEN. Turn oven off; let meringue shell stand in oven with door closed 1 hour. Remove meringue shell from oven; cool completely, about 30 minutes.
  • 3 Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in 1 cup sugar, 1/3 cup lemon juice and the egg yolks. Heat to boiling. Boil 2 minutes, stirring constantly. Stir in 2 teaspoons lemon peel. Cool 15 minutes. Cover top surface with waxed paper; refrigerate until thoroughly chilled, about 1 hour.
  • 4 With rubber spatula, fold whipped cream into cooled lemon mixture. Carefully remove meringue shell from paper; place on serving plate. Spoon filling evenly into meringue shell. Refrigerate until set, 4 to 6 hours. Before serving, garnish with kiwifruit, orange sections and additional whipped cream; sprinkle with additional lemon peel.
  • 1 Heat oven to 275°F. Line cookie sheet with cooking parchment paper. In large bowl, beat egg whites and 1 teaspoon lemon juice with electric mixer on medium speed until soft peaks form. On high speed, gradually beat in 3/4 cup sugar, 1 tablespoon at a time, until stiff glossy peaks form and sugar is almost dissolved. Spread two-thirds of meringue into 10-inch round on cookie sheet. Using remaining 1/3 of meringue, spoon or pipe dollops around edge of round to form shell.
  • 2 Bake 30 minutes. DO NOT OPEN OVEN. Turn oven off; let meringue shell stand in oven with door closed 1 hour. Remove meringue shell from oven; cool completely, about 30 minutes.
  • 3 Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in 1 cup sugar, 1/3 cup lemon juice and the egg yolks. Heat to boiling. Boil 2 minutes, stirring constantly. Stir in 2 teaspoons lemon peel. Cool 15 minutes. Cover top surface with waxed paper; refrigerate until thoroughly chilled, about 1 hour.
  • 4 With rubber spatula, fold whipped cream into cooled lemon mixture. Carefully remove meringue shell from paper; place on serving plate. Spoon filling evenly into meringue shell. Refrigerate until set, 4 to 6 hours. Before serving, garnish with kiwifruit, orange sections and additional whipped cream; sprinkle with additional lemon peel.

Expert Tips

To section the oranges easily, peel down to the membrane. With a sharp knife, cut and remove the sections; discard the membrane.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
% Daily Value
Total Fat
18g
28%
Saturated Fat
10g
50%
Trans Fat
1/2g
Cholesterol
125mg
41%
Sodium
85mg
3%
Total Carbohydrate
35g
12%
Dietary Fiber
0g
0%
Protein
3g
3%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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