Ingredients
For the Meringue
- 190 grams egg whites (approximately 6 large eggs)
- 250 grams sugar (1.25 cups)
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
For the Lemon Curd
- 2 egg yolks
- 80 grams sugar (0.4 cups)
- Juice of 1 lemon
- Juice of 1 orange
- 1 tablespoon cornstarch
For the Cream
- 350 grams cream cheese (12 ounces)
- 200 ml heavy cream (0.8 cups)
- 100 grams powdered sugar (0.5 cups)
Equipment
- Mixing Bowl
Ensure your bowl is dry and grease-free for the best meringue results.
- Electric Mixer
This will help you achieve those perfect stiff peaks effortlessly.
- Spatula
A silicone spatula is ideal for folding in ingredients without deflating the mixture.
- Baking Sheet
Line it with parchment paper to prevent sticking.
- Saucepan
A heavy-bottomed saucepan works best for even heat distribution when making the lemon curd.
Instructions
Step 1
Meringue
Step 2
Lemon Curd
Step 3
Cream
Servings
When it’s time to serve your Lemon Meringue Delight, consider these fun and tasty ideas:
Garnish with Fresh Berries: Brighten up your dish by adding a handful of fresh raspberries, blueberries, or strawberries on top. They complement the tangy lemon flavor beautifully.
Decorate with Mint Leaves: A few sprigs of fresh mint can add a lovely pop of color and a refreshing taste.
Pair with a Scoop of Sorbet: Serve a small scoop of lemon or orange sorbet on the side for a cool, fruity contrast. 🍧
Personal Touches: Feeling creative? Sprinkle some edible flowers on top, or add a dusting of powdered sugar for a snowy effect. The sky’s the limit! 🌸
Variations
If you need to make this recipe gluten-free or vegan, don't worry! Here are some easy swaps you can make:
Gluten-Free: Luckily, this recipe is almost naturally gluten-free. Just ensure that your cornstarch is certified gluten-free to avoid any cross-contamination. 👍
Vegan: To make a vegan version, replace the egg whites with aquafaba (the liquid from canned chickpeas). Use a plant-based cream cheese and heavy cream alternative for the cream component. For the lemon curd, combine 1 cup of coconut milk with a bit of turmeric for color, and thicken with cornstarch. 😃
Faq
- How do I know when the meringue is ready?
Look for stiff, glossy peaks that hold their shape when you lift the mixer. If in doubt, give the bowl a gentle shake—if the meringue stays put, you’re good to go!
- Can I make the lemon curd in advance?
Yes! You can make it a few days ahead and store it in the fridge. Just give it a good stir before using.
- How can I prevent my meringue from cracking?
Let the meringue cool slowly in the oven with the door slightly ajar. This helps to prevent sudden temperature changes that can cause cracking.
- Can I use store-bought lemon curd?
Absolutely! If you're short on time, store-bought lemon curd can be a convenient alternative. Just make sure it's a brand you love.
- What’s the secret to a smooth cream?
Start with cold ingredients and whip them at medium speed until they thicken. Avoid over-whipping to prevent the cream from becoming grainy.
- How do I store leftovers?
Store any leftovers in an airtight container in the fridge. It's best enjoyed within 2-3 days.
