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Home » FOOD FROM SCRATCH

little lemon meringues

July 9, 2021 by Meg Leave a Comment

Jump to Recipe Print Recipe

These bright and tart little lemon meringues are a modern twist on an old favorite! Who doesn't love a burst of lemon on a hot summer day? Dust these bite-sized meringues with lemon zest and powdered sugar for a dessert that will have everyone smiling!

little lemon meringue on white platter with lemon slices

why this recipe works

Just imagine a little bite of sunshine. That pretty much sums up this recipe! Tiny little meringue drops filled with lemon curd, need I say more? It's the perfect combination of sweet and tart that will have you begging for seconds.

little lemon meringues with sliced lemons

ingredients for little lemon meringues

  • lemons
  • eggs
  • sugar
  • arrowroot powder
  • water
  • butter
  • vanilla
  • cream of tartar
little lemon meringues on white background with lemon curd and sliced lemons

how to make little lemon meringues

making the lemon curd

  1. Gently roll the lemon along the counter, massaging it against the counter to help loosen the juice. Zest the lemon peel (just the yellow peel, not the white layer below) & squeeze the juice. Separate the eggs whites from the yolks and place the whites in a stand mixer.
  2. To make the lemon curd, whisk ½ cup of sugar and arrowroot powder in a saucepan. Stir in 1-2 teaspoons of lemon zest, lemon juice, and water. Keep whisking! Gradually temper the yolks by adding a bit of the thickened mixture. See the note below for more details about this process. Whisk the tempered yolks and lemon mixture and bring it to a simmer, stirring constantly. Cook and stir for an additional two minutes. Remove from the heat and stir in the chopped butter. The butter will create a glossier lemon curd! Pop it in the fridge for an hour.

making the meringues

  1. Going back to the egg whites in the stand mixer, it's time to make the meringue! Time to beat the egg whites, vanilla, and cream of tarter! Watch for stiff peaks to form. Add the sugar very slowly. The sugar will almost fully dissolve and stiff peaks will return. Fold in the remaining lemon zest.
  2. Line a cookie sheet with parchment paper. I use a scoop to get even sized meringues. The cookie scoop will create a rounded meringue, which is what I used.
  3. Bake in a 300 degree preheated oven for thirty-five minutes. Turn the oven off and allow the meringues to gradually cool in a dry oven for one hour. Remove the meringues from the oven and gently peel off the parchment paper.
  4. Spoon the lemon curd onto the meringues and add a bit more zest & (optional) whipped topping.

how to temper egg yolks

Tempering eggs is a process that allows the room temperature egg to be combined with a simmering sauce gradually, which allows the egg to fully incorporate into the mixture. To do this, simple spoon a bit of the sauce into the egg yolks and stir. Repeat.

how to make a perfect meringue

Meringues MUST (yes, I am using the shouting capital letters) be made in a clean glass or stainless steel bowl. If there is even a hint of oil in the pan, the meringue will not fluff up properly. The first time I made a lemon meringue pie, my sweet mother in law gave me this tip.

want to make ahead? no problem!

Unfilled meringues can be stored in an airtight container and kept at room temperature a day ahead OR frozen for up to two weeks.

Store leftover lemon curd in an airtight bowl in the refrigerator for up to one week. Lemon curd is delicious by itself, with granola, drizzled over fruit or in greek yogurt.

lemon meringue on a farmhouse table
little lemon meringue on white platter with lemon slices
Print Recipe

little lemon meringues

These bright and tart little lemon meringues are a modern twist on an old favorite! Who doesn't love a burst of lemon on a hot summer day? Dust these bite-sized meringues with lemon zest and powdered sugar for a dessert that will have everyone smiling!
Course: Dessert
Cuisine: Italian
Keyword: dessert, lemon, lemon curd, meringue
Servings: 12

Ingredients

  • 1 lemon + zest
  • 3 eggs room temperature
  • 1 ½ C sugar divided
  • 1 Tbsp. arrowroot or cornstarch
  • 3 Tbsp. water
  • ¼ C butter cut to ½ inch pieces
  • ½ tsp. vanilla
  • ¼ tsp. cream of tartar
  • optional whipped cream for serving

Instructions

  • Gently roll the lemon along the counter, massaging it against the counter to help loosen the juice.  Zest the lemon peel & squeeze the juice.  Separate the eggs whites from the yolks and place the whites in a stand mixer.
  • To make the lemon curd, whisk ½ cup of sugar and arrowroot powder in a saucepan.  Stir in 1-2 teaspoons of lemon zest, lemon juice, and water.  Whisk over medium heat until thick and bubbly.  Gradually temper the yolks by adding a bit of the thickened mixture. 
  • Whisk the tempered yolks and lemon mixture and bring it to a simmer, stirring constantly.  Cook and stir for an additional two minutes.  Remove from the heat and stir in the chopped butter.  The butter will create a glossier lemon curd!  Chill at least one hour.
  • Going back to the egg whites in the stand mixer, it's time to make the meringue!  Beat the egg whites, vanilla, and cream of tarter until stiff peaks form.  Add the remaining 1 cup of sugar slowly, one tablespoon at a time while continuing to whisk at a high speed.  The sugar will almost fully dissolve and stiff peaks will return.  Fold in the remaining lemon zest.
  • Line a cookie sheet with parchment paper.  Either trace a drinking glass on the parchment to create 12 uniform circles, or use a 2oz cookie scoop. The cookie scoop will create a rounded meringue, which is what I used.  Piping the meringue into the circles will create more of a cloud-like texture, but can be a bit trickier to pull off.
  • Bake in a 300 degree preheated oven for thirty-five minutes.  Turn the oven off and allow the meringues to gradually cool in a dry oven for one hour.  Remove the meringues from the oven and gently peel off the parchment paper.
  • Spoon the lemon curd onto the meringues and add a bit more zest &; (optional) whipped topping.  To keep for later, wait to add the curd to the meringues until just before serving.

more lemon deliciousness from Ninnescah Homestead

  • Lemon Blueberry Cream Cheese Quick Bread
  • Easy Lemon Meringue Pie
  • Wild-Caught Bass with Lemon & Tahini Chickpea Rice
« best bass recipe: wild-caught bass with tahini
better than boxed brownies »

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