Best Lemon Custard In Meringue Cups Recipes

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MERINGUE SHELLS WITH LEMON CURD



Meringue Shells with Lemon Curd image

We love a dazzling dessert of meringue shells filled with sunny lemon curd. It's sweet and tart, crunchy and fluffy. Top this lemon curd dessert with whipped cream and berries. -Kris Brill, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14

6 large egg whites
1 teaspoon white vinegar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1-1/2 cups sugar
LEMON CURD:
1/2 cup sugar
2 tablespoons potato starch
1 cup water
1/2 cup plus 1 tablespoon lemon juice, divided
3 large eggs, beaten
2 teaspoons grated lemon zest
Whipped topping and fresh berries, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 225°. Add vinegar, vanilla, salt and cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star tip. Transfer meringue to bag. On a parchment-lined baking sheet, pipe meringue into twelve 3-in. round disks, building up the sides with meringue to form shells. Bake 45-50 minutes or until set and dry. Turn off oven (do not open door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet. , Meanwhile, in a small heavy saucepan, mix sugar and potato starch. Whisk in water and 1/2 cup lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon zest and remaining lemon juice. Transfer to a small bowl; cool without stirring. Refrigerate, covered, until cold., Spoon curd into meringue shells. If desired, top with whipped topping and berries.

Nutrition Facts : Calories 146 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 0 fiber), Protein 2g protein.

LEMON MERINGUE CUSTARDS



Lemon Meringue Custards image

Categories     Milk/Cream     Mixer     Egg     Dessert     Bake     Lemon     Chill     Gourmet

Yield Serves 12

Number Of Ingredients 14

For the custard
3/4 cup sugar
the zest of 3 lemons, removed with a vegetable peeler (being careful to include none of the white pith)
2 1/2 cups milk
1 1/2 cups heavy cream
1/4 teaspoon salt
5 large egg yolks
4 large whole eggs
1/4 cup fresh lemon juice
For the meringue
1 1/4 cups sugar
4 large egg whites
1/4 cup fresh lemon juice
silver dragées for garnish

Steps:

  • Make the custard:
  • In a food processor grind the sugar and the zest until the zest is chopped fine and transfer the mixture to a large saucepan. Add 1/4 cup water, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and boil the syrup for 5 minutes. Stir in the milk, the cream, and the salt and cook the mixture until it is hot, but do not let it boil. In a bowl whisk together the yolks and the whole eggs, add the hot milk mixture in a stream, whisking, and stir in the lemon juice. Strain the custard through a fine sieve into twelve 2/3-cup ramekins set in a large baking pan, add enough hot water the pan to reach halfway up the sides of the ramekins, and bake the custards in the middle of a preheated 325°F. oven for 40 minutes, or until they are just set. (Alternatively, the custard can be baked in the same manner in a 1 1/2-quart shallow baking dish for 1 hour, or until it is just set.) Remove the ramekins from the pan, let the custards cool completely, and chill them, covered loosely with wax paper, for at least 3 hours. The custards may be made 1 day in advance and kept covered and chilled.
  • Make the meringue:
  • In a small saucepan combine the sugar with 1/3 cup water and bring the mixture to a boil, stirring until the sugar is dissolved. Boil the syrup until it registers 248°F. on a candy thermometer and remove the pan from the heat. While the syrup is boiling, in a bowl with an electric mixer beat the whites with a pinch of salt until they hold soft peaks. With the mixer running add the hot syrup in a stream, beat the meringue on medium speed until it is cool, and beat in the lemon juice.
  • Transfer the meringue to a pastry bag fitted with a star tip, blot the top of the custard dry with paper towels, and pipe the meringue decoratively onto it. Sprinkle the meringue with the dragées, transfer the custards to a large baking pan filled with ice, and bake them in the top third of a preheated 450°F. oven for 3 to 4 minutes, or until the meringue is golden. The lemon meringue custards may be made 3 hours in advance and kept in the large baking pan filled with more ice.

MEYER LEMON CUSTARD CUPS



Meyer Lemon Custard Cups image

Make and share this Meyer Lemon Custard Cups recipe from Food.com.

Provided by KathyP53

Categories     Dessert

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 9

3/4 cup sugar, plus
2 tablespoons sugar, divided
1/4 cup all-purpose flour
1 pinch salt
1 1/3 cups whole milk
2 large eggs, separated
1/3 cup fresh meyer lemon juice or 1/3 cup regular lemon juice
2 tablespoons finely grated lemon peel
1 (8 ounce) container of chilled creme fraiche or 1 (8 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees.
  • Butter eight 3/4 cup ramekins or custard cups. Whisk 1/2 cup plus 2 tbsp sugar, flour, and pinch of salt in medium bowl to blend. Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended. Add flour mixture to yolk mixture and whisk custard until blended.
  • Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny).
  • Divide custard equally among prepared ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cups until golden brown and set on top (cakes will be slightly soft in center), about 27 minutes.
  • Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. Can make one day ahead.
  • Using electric mixer, beat creme fraiche in medium bowl until softly whipped.
  • Run small knife aoround each custard cake to loosen. Invert each cake onto plate. Place dollup of creme fraiche atop or alongside cakes and serve.

Nutrition Facts : Calories 240.3, Fat 13.1, SaturatedFat 7.7, Cholesterol 95.8, Sodium 64.1, Carbohydrate 27.8, Fiber 0.3, Sugar 24.2, Protein 3.9

LEMON CUSTARD PIE



Lemon Custard Pie image

This lemon custard pie with meringue topping is a great dessert after a meal with seafood.

Provided by Timothy

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10

1 ¾ cups milk
1 ½ cups white sugar
½ cup cornstarch
½ teaspoon salt
4 eggs, separated
1 cup lemon juice
3 tablespoons butter
2 teaspoons vanilla extract, divided
1 (9 inch) baked pie shell
2 tablespoons brown sugar

Steps:

  • Combine milk, sugar, cornstarch, and salt in a saucepan over medium-high heat. Stir constantly until mixture thickens to the consistency of pudding, 8 to 10 minutes. Remove from heat.
  • Whisk egg yolks in a bowl until smooth. Add lemon juice and whisk until smooth.
  • Return pudding to the heat; slowly stir in egg yolk mixture. Increase heat to high and boil, stirring constantly, for at least 2 minutes. Stir in butter and 1 teaspoon vanilla extract. Pour thickened custard into the pie shell.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine egg whites, remaining vanilla extract, and brown sugar in a large bowl. Whip with an electric mixture until a fluffy meringue forms. Spread meringue over the custard.
  • Bake pie in the preheated oven until meringue is golden brown, about 10 minutes. Let cool. Chill for at least 1 hour before serving.

Nutrition Facts : Calories 418.4 calories, Carbohydrate 64.3 g, Cholesterol 108.7 mg, Fat 15.6 g, Fiber 0.6 g, Protein 6.5 g, SaturatedFat 6.1 g, Sodium 356.9 mg, Sugar 44.4 g

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