Lemon Cream Meringues
Total Time
2 hours and 45 minutes
Prep Time
1 hour
Cook Time
1 hour and 45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12-14 servings
- 4 large egg whites
- Two pinches of salt
- 1 cup (200 grams) granulated sugar
- 1 teaspoon white vinegar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons cornstarch, potato starch or arrowroot powder
- 2 medium/large lemons
- 3/4 cup (150 grams) granulated sugar
- 4 large egg yolks
- 3 tablespoons (45 grams) unsalted butter
- 1 cup (225 grams) heavy or whipping cream
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons (30 grams) sour cream or crème fraîche
- 2 tablespoons (25 grams) granulated sugar, or more to taste
- Fresh berries and/or powdered sugar, if you wish
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Preparation
Step 1
Heat oven to 250°F. Line two large baking sheets with parchment paper.
Step 2
In a small bowl, combine the salt, sugar, and cornstarch.
Step 3
In the large bowl of a stand mixer fitted with the whisk attachment, or with a hand mixer, beat the egg whites on medium/low speed until they begin to thicken.
Step 4
Increase the speed to medium and sprinkle the sugar-cornstarch mixture a small amount at a time with the machine running.
Step 5
Beat for another minute or two once added, then add vinegar and vanilla.
Step 6
Continue to whip the mixture until the egg whites are glossy, and stiff peaks form when the whisk is lifted.
Step 7
Scoop meringue batter in generous 1/4-cup dollops evenly spaced over the prepared trays.
Step 8
Use the back of a soup spoon to create an indentation in the center of each.
Step 9
Transfer pans to the oven and bake for 35 to 45 minutes, rotating the pans once halfway for even cooking.
Step 10
Turn the oven off and let them cool the rest of the way inside.
Step 11
Place the sugar in a heatproof bowl that will fit over a saucepan.
Step 12
Finely grate the zest of both lemons into the sugar and rub together to release flavor.
Step 13
Add the juice of both lemons and egg yolks and whisk to combine.
Step 14
Set the bowl over an inch of boiling water and cook, stirring, until the mixture begins to gel or thicken.
Step 15
Remove from the heat, add butter and stir until it melts, and strain the curd through a fine-mesh sieve.
Step 16
Cover and let it cool.
Step 17
Beat cream at medium speed until it begins to thicken and gradually sprinkle in sugar.
Step 18
Add vanilla and sour cream and beat until soft-to-medium peaks form.
Step 19
Place one meringue on a plate and spoon a tablespoon of lemon curd on top.
Step 20
Dollop with whipped cream and finish with powdered sugar or berries.
Step 21
Save recipe for the next time?
Chef's notes
If you’re not into the whipped cream part of this, these are excellent with fresh berries on top of the curd too.
You can make the meringues and lemon curd in advance, the cream can be stored and used the next day.
