Lemon Meringue Cream Cups
- 3 egg whites
- 1 pinch salt
- 1 teaspoon lemon juice
- 12 cup sugar
- 3 large eggs
- 12 cup sugar
- 3 tablespoons fresh lemon juice
- 1 12 teaspoons of grated fresh lemon rind
- 12 cup whipping cream, whipped
- fresh berries (to garnish)
- mint (to garnish)
- For meringue: Place a sheet of parchment paper on a baking sheet and draw six 3 1/2-inch circles on the paper.
- Turn the paper over and secure to the baking sheet with masking tape.
- Beat egg whites, salt, and lemon juice at high speed with a mixer until foamy; gradually add sugar 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
- Spoon meringue into a pastry bag fitted with a large round tip and pipe about 1 tablespoon meringue in center of each circle.
- Spread evenly to edges of circle using a spoon.
- Pipe more meringue around edges of the circles to create cups (sides should be about 2 inches high).
- Bake at 200F degrees for 1 1/2 hours.
- Turn oven off and leave meringues in oven at least 12 hours to dry; carefully remove meringue cups from paper.
- Lemon Cream Filling: Beat eggs at medium speed until thick and pale.
- Add sugar and lemon juice; beat well.
- Stir in the grated lemon rind.
- Transfer mixture into a 2-quart saucepan.
- Cook over medium low heat, stirring constantly, until mixture is thickened and reaches 160F Cool completely, then fold in whipped cream.
- When ready to serve, spoon the filling into the meringue cups.
- Garnish with berries and mint.
egg whites, salt, lemon juice, sugar, eggs, sugar, lemon juice, lemon rind, whipping cream, fresh berries, mint
Taken from www.food.com/recipe/lemon-meringue-cream-cups-81745 (may not work)