Lemon meringue eggs

Indulge in the citrusy delight of Lemon Meringue Eggs with this easy recipe. Combining fresh eggs, sugar, butter, zesty lemon juice, and a touch of corn flour and vinegar, these treats offer a perfect balance of sweet and tangy flavors. Perfect for any dessert table, this recipe is simple to follow and results in a luscious, airy meringue that's sure to impress.

  • 15 Feb 2025
  • Cook time 12 min
  • Prep time 30 min
  • 4 Servings
  • 6 Ingredients

Lemon meringue eggs

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.

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

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!

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.

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!

Nutrition Facts
Serving Size180 grams
Energy
Calories 600kcal30%
Protein
Protein 7g4%
Carbohydrates
Carbohydrates 120g34%
Fiber 0.18g0%
Sugar 120g115%
Fat
Fat 12g14%
Saturated 5g17%
Cholesterol 220mg-
Vitamins
Vitamin A 150ug16%
Choline 170mg31%
Vitamin B1 0.07mg5%
Vitamin B2 0.25mg19%
Vitamin B3 0.22mg1%
Vitamin B6 0.04mg2%
Vitamin B9 44ug11%
Vitamin B12 0.51ug21%
Vitamin C 2.90mg3%
Vitamin E 0.54mg4%
Vitamin K 0.68ug1%
Minerals
Calcium, Ca 27mg2%
Copper, Cu 0.01mg1%
Iron, Fe 1.07mg10%
Magnesium, Mg 7mg2%
Phosphorus, P 100mg8%
Potassium, K 88mg2%
Selenium, Se 16ug30%
Sodium, Na 70mg4%
Zinc, Zn 0.66mg6%
Water
Water 50g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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