Lemon meringue eggs

Name: Lemon meringue eggs
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 eggs (200g); 2 cups sugar (460g); 2 tbsp butter (30g); 2 tbsp lemon juice (30g); 1 tbsp corn flour (16g); 1 tsp vinegar (5g)

Lemon Meringue Eggs are a zesty dessert featuring tangy lemon curd topped with sweet, fluffy meringue. This light treat is perfect for citrus lovers, combining creamy textures with crisp meringue.

16 Jan 2026
Cook time 12 min
Prep time 30 min

Ingredients:

4 eggs
2 cups sugar
2 tbsp butter
2 tbsp lemon juice
1 tbsp corn flour
1 tsp vinegar

Lemon Meringue Eggs are a delightful and zesty dessert that combines the tanginess of lemons with the sweetness of meringue. This recipe is perfect for those who love citrus-flavored treats and want to impress their guests with a light and fluffy dessert. Follow these simple steps to create a dessert that's both visually appealing and delicious.

Instructions:

1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Separate the eggs, placing the yolks in one bowl and the whites in another. Set aside.

2. Make Lemon Curd: In a medium saucepan, whisk together the egg yolks, 1 cup of sugar (230g), lemon juice, and corn flour until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture becomes thick and bubbly, around 5-7 minutes. Remove from heat and transfer to a bowl to cool slightly. Stir in the butter until it melts and is fully incorporated.

3. Prepare the Meringue: In a clean, dry mixing bowl, use an electric mixer to whisk the egg whites on medium speed until frothy. Add vinegar and gradually beat in the remaining 1 cup of sugar (230g), one tablespoon at a time, until the meringue forms stiff, glossy peaks. This may take about 5-8 minutes.

4. Assemble: Spoon the lemon curd into individual oven-safe dishes, small ramekins, or create small nests on a lined baking sheet if you prefer a more free-form presentation.

5. Top with Meringue: Spoon or pipe the meringue over the lemon curd, ensuring it covers the curd completely to prevent burning. Design swirls or peaks using the back of a spoon.

6. Bake: Place the filled dishes or nests on a baking sheet and transfer to the preheated oven. Bake for 10-15 minutes, or until the meringue is golden brown.

7. Cool: Remove from the oven and allow to cool slightly before serving.

8. Serve: Serve your lemon meringue eggs warm or at room temperature. Enjoy the delightful combination of tangy lemon curd and sweet, airy meringue!

Enjoy your homemade Lemon Meringue Eggs! This dessert is sure to impress with its perfect balance of tartness and sweetness. Whether you're serving them at a dinner party or enjoying them as a special treat, these Lemon Meringue Eggs are bound to become a favorite. Happy cooking!

Lemon meringue eggs FAQ:

What is the baking time for Lemon Meringue Eggs?

Bake the Lemon Meringue Eggs for 10-15 minutes or until the meringue is golden brown. Keep an eye on them to prevent burning.

How can I tell if the meringue is done?

The meringue is done when it has formed stiff, glossy peaks and has a golden brown color on top after baking. It should have a firm texture when gently tapped.

Can I store leftover Lemon Meringue Eggs?

Yes, leftovers can be stored in the refrigerator for up to 2 days. However, keep in mind that the meringue may lose its texture over time.

Are there any substitutions I can make for the ingredients?

You can use granulated sweeteners like coconut sugar or erythritol as a sugar substitute. For a dairy-free option, you can use non-dairy butter in the lemon curd.

What pan size should I use for the meringue?

You can use individual oven-safe ramekins or a lined baking sheet to create nests. Ensure the dishes are oven-safe and suitable for the oven temperature.

Tips:

- Separate the eggs carefully.: Ensure there is no yolk in the egg whites to achieve a firm and fluffy meringue.

- Use room temperature eggs.: Eggs separate more easily when they are at room temperature.

- Gradually add sugar to the egg whites.: Adding sugar slowly while beating the egg whites helps to stabilize the meringue.

- Use fresh lemon juice.: Freshly squeezed lemon juice will give the best flavor compared to bottled lemon juice.

- Soften the butter before use.: Softened butter incorporates more smoothly into the mixture.

- Bake immediately after assembling.: Baking the meringue without delay helps maintain its structure and fluffiness.

Nutrition per serving

4 Servings
Calories 600kcal
Protein 7g
Carbohydrates 120g
Fiber 0.18g
Sugar 120g
Fat 12g

Lemon meringue eggs