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little lemon meringue on white platter with lemon slices

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
Servings 12
Calories 151 kcal

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.

Notes

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.

how to make dairy free lemon curd

Lemon curd is a delicious dessert that can easily be adapted to a dairy free diet. Instead of added the ¼ cup of butter to the lemon curd to make it glossy and smooth, use a dairy free margarine substitute.

Nutrition

Calories: 151kcalCarbohydrates: 26gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 51mgSodium: 47mgPotassium: 34mgFiber: 0.04gSugar: 25gVitamin A: 178IUCalcium: 8mgIron: 0.2mg
Tried this recipe?Let us know how it was!