Crustless Lemon Meringues

Crustless Lemon Meringues
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 317.0
  • Total Fat: 8.8 g
  • Cholesterol: 151.8 mg
  • Sodium: 185.9 mg
  • Total Carbs: 56.7 g
  • Dietary Fiber: 0.1 g
  • Protein: 4.6 g

View full nutritional breakdown of Crustless Lemon Meringues calories by ingredient
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Introduction

Lovely single serving lemon meringues without the pie crust. Could try substituting the sugar with baking splenda for a low carb option. Lovely single serving lemon meringues without the pie crust. Could try substituting the sugar with baking splenda for a low carb option.
Number of Servings: 6

Ingredients

    Lemon Filling:
    4 egg yolks (reserve whites for meringue)
    1/3 cup cornstarch
    1 1/2 cups water
    1 1/3 cups sugar
    1/4 teaspoon salt
    3 tablespoons butter
    1/2 cup lemon juice
    1 tablespoon finely grated lemon zest

    Meringue Topping:
    4 egg whites
    1 pinch cream of tartar
    2 tablespoons sugar



Directions

Directions
Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.

Whisk egg yolks in medium size mixing bowl and set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into custard cups and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure it is cooled completely before eating.

Meringue Topping:

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

***When using fresh lemons you will need 3-4 lemons. It will be a much brighter lemon flavor and color if you use fresh.

Serving Size: 6 custard cups

Number of Servings: 6

Recipe submitted by SparkPeople user KEMURPHY00.

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