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
Combine egg whites (at room temperature) and cream of tartar; beat at medium speed of an electric mixer until foamy. Gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue in a lightly greased 9- inch pie plate. Bake at 300u00b0 for 40 minutes or until lightly browned; let cool completely away from drafts.
2
Beat egg yolks in top of double boiler until thick and lemon colored. Add remaining 1/2 cup sugar, lemon rind, and juice. Cook over boiling water, stirring constantly, for 5 minutes or until thick. Remove from heat, and let mixture cool completely.
3
Beat 1 cup whipping cream until soft peaks form; fold into lemon mixture. Spoon into meringue pie shell; refrigerate overnight.
4
To serve, beat remaining 1 cup whipping cream until foamy. Gradually add 1 tablespoon sugar, and continue beating until soft peaks form. Spread whipped cream over filling.
864
kcal
Calories
53
g
Fat
85
g
Carbs
16
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 teaspoons 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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