Lemon Cream Meringue – a delicious recipe with eggs, cream of tartar, sugar, lemon rind, lemon juice, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat egg whites (at room temperature) and cream of tartar in a medium mixing bowl until foamy. Gradually add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form and sugar dissolves. (Do not under beat mixture.)
2
Spread meringue mixture into a lightly buttered 9 - inch pie plate, covering bottom and sides. Bake at 300u00b0 for 40 minutes. Remove from oven, and cool away from drafts.
3
Place egg yolks in top of a double boiler; beat until thick and lemon colored. Stir in 1/2 cup sugar, lemon rind, and juice. Cook over boiling water, stirring constantly, 10 minutes or until very thick and smooth. Remove mixture from heat, and let cool completely.
4
Beat 1 cup whipping cream until soft peaks form; fold into lemon mixture. Spoon mixture into cooled meringue shell. Chill overnight.
5
Beat remaining whipping cream until foamy; gradually add 1 tablespoon sugar, beating until soft peaks form. Spread evenly over lemon mixture. Slice into wedges, and serve on individual dessert plates.
763
kcal
Calories
42
g
Fat
84
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 eggs, separated, 1/2 teaspoon cream of tartar, 1 1/2 cups sugar, divided, 2 tablespoons grated lemon rind, and more.
Yes, Lemon Cream Meringue falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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