Meringue Pie in a Lemon Individual Servings
Delight your taste buds with these charming *Meringue Pie in a Lemon Individual Servings*, a creative twist on the classic lemon meringue pie. Perfectly portioned in hollowed-out lemon shells, this dessert combines zesty homemade lemon curd, airy meringue peaks, and a touch of elegance that’s ideal for special occasions or dinner parties. Using fresh lemons for both presentation and flavor ensures a vibrant citrusy punch in every bite. Quick to prepare and baked to golden perfection in just minutes, these eye-catching lemon meringue treats are as fun to make as they are to eat. Serve them chilled or warm for a crowd-pleasing finish to any meal. Keywords: individual lemon meringue pie, mini desserts, citrus desserts, elegant lemon desserts.
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Recipe Information
Ingredients
- 4 Lemons (large, ripe)
- 120 grams Granulated sugar
- 3 Egg yolks
- 30 grams Unsalted butter
- 3 Egg whites
- 50 grams Powdered sugar
- 5 grams Cornstarch
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 180°C (350°F).
Carefully slice a small portion off the bottom of each lemon so it can sit flat. Slice the top off each lemon, about 2 cm from the tip, and hollow out the insides using a small spoon or melon baller, reserving the juice and pulp in a bowl.
Strain the lemon juice to remove seeds and measure out 60 mL (1/4 cup). Set aside.
In a small saucepan, whisk together the egg yolks, granulated sugar, cornstarch, and the 60 mL of lemon juice over medium heat. Stir continuously until the mixture thickens and coats the back of a spoon, about 5 minutes.
Remove the saucepan from heat and stir in the unsalted butter until fully melted and incorporated. Let the lemon curd cool slightly before filling the hollowed lemons about 3/4 of the way.
In a clean, dry bowl, use an electric mixer to beat the egg whites with a pinch of salt until foamy. Gradually add powdered sugar, one tablespoon at a time, and continue beating until stiff peaks form.
Transfer the meringue to a piping bag or a plastic bag with the tip cut off. Pipe decorative peaks of meringue on top of each filled lemon.
Place the lemons on a baking sheet and bake in the preheated oven for 8-10 minutes, or until the meringue is golden brown.
Remove from the oven and let cool for 5 minutes. Serve immediately or refrigerate for up to 2 hours before serving.
Enjoy your delicious and elegant Meringue Pie in a Lemon!
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 215.9 g | 79% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 179.9 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 187 mg | 14% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 776 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
