Lemon Meringue

When it's cold outside and the girls are coming over, what's one to do for dessert?  How about a lemon meringue?  I mean, come on, who doesn't love a thick, creamy lemon curd with a cloud of meringue on top . . .my mouth is actually watering here.  And they really aren't hard to make either.  They . . yes, I said they - as in multiples.  I opted to not make a pie.  Instead, I dished out the lemony goodness and fluffy meringue into ramekins for an individual dessert that is to-die-for.  And did I mention how cute they are?

Okay, let's get this party started.  I used a modified version of a recipe from America's Test Kitchen for Lemon Meringue Pie.  Here are the ingredients you will need:

Lemon Meringue Individuals (makes 6 ramekins)

Filling

1 and 1/2 Cups Cold Water

1 Cup White Sugar

1/4 Cup Corn Starch

1/8 Teaspoon Salt

6 Large Egg Yolks

3/4 Cup Lemon Juice

2 Tablespoons Unsalted Butter, cut into small chunks

Meringue

1/2 Cup Water

1 Tablespoon Cornstarch

6 Large Egg Whites

1/2 Teaspoon Vanilla Extract

1/2 Cup White Sugar

1/4 Teaspoon Cream of Tartar

Preheat oven to 325 degrees Fahrenheit.

Here are the usual suspects:

First thing is first.  Separate your eggs - yolks in one bowl, whites in the other.  Set aside for now.

Now for the filling.  In a large, non-reactive pan - combine the water, sugar, sugar and cornstarch.  

Heat on medium and bring to a simmer while constantly whisking.  

When it starts to turn translucent - remove from the heat.  Then whisk in the egg yolks two at a time until well combined.  

Add the lemon juice and continue to whisk.  

Add the butter and return the pan to the heat.  Mmmmmmmmmmmmm butter.

Keep whisking until the butter is incorporated and it is back to a full simmer.  Remove from heat and set aside.  Stand back and go "ahhhhhhhhhhhh, such a pretty shade of yellow . . .you are my sunshine."

Next, we'll make the meringue.  In a small saucepan, combine the cornstarch and water and heat over medium while whisking constantly.  Be sure to use a clean whisk.  When it begins to bubble and thicken, remove from heat and set aside.

In a large bowl, add the eggs whites and vanilla.  I prefer to use my big ol' Kitchen Aid Mixer.  And yes, it is pink with flames.  I'm just awesome like that.  It's okay to be jealous. 

Whip the egg whites on low until frothy.  

Meanwhile, mix together the sugar and cream of tartar in a small bowl.

Now, add the sugar mixture 1 tablespoon at a time to the egg whites.  I know it doesn't look like much right now, but the magic will eventually happen.  I promise.

Continue to whip the egg whites until soft peaks form.  

Then, add the cornstarch mixture one tablespoon at a time to the egg whites and continue to whip them.  

Once all the cornstarch mixture is all incorporated into the egg whites, continue to whip the meringue until stiff peaks form.

To prepare to bake, stir the lemon filling until smooth (a skin may have formed during the short wait time).  Distribute among 6 ramekins.  Six little pots of sunshine.

Next, place a large dollop of meringue on top of each ramekins.  

Smooth it out with the back of a spoon, being sure to cover the lemon curd and that the meringue reaches the edge every where.  Now, place another huge spoonful of meringue onto each ramekins.  Smooth it with the back of the spoon into a nice mountain.  Resist the urge to eat one right now.

If you desire, you can create peaks by gently push the back of the spoon onto the meringue and briskly pulling it away. 

Once all meringue has been distributed, place the ramekins on a cookie sheet and bake for 15-20 minutes.  I prefer my meringue to be golden brown, so I go the full 20 minutes.  Cool to room temp to serve.

Mmmmmmmmmmmmmmm . . .looks divine.

And it tastes even better.

So, the next time you are looking to impress someone - or maybe you just feel like a lemony dessert and don't want to make pie crust - give these babies a whirl.  Even though there is a few steps, don't let it scare you.  They are pretty simple to make.  And oh so yummy to eat.

Recipe with Directions:


Lemon Meringue Individuals (makes 6 ramekins)

Filling
1 and 1/2 Cups Cold Water
1 Cup White Sugar
1/4 Corn Starch
1/8 Teaspoon Salt
6 Large Egg Yolks
3/4 Cup Lemon Juice
2 Tablespoons Unsalted Butter, cut into small chunks

Meringue
1/2 Cup Water
1 Tablespoon Cornstarch
6 Large Egg Whites
1/2 Teaspoon Vanilla Extract
1/2 Cup White Sugar
1/4 Teaspoon Cream of Tartar

Preheat oven to 325 degrees Fahrenheit.

First thing is first.  Separate your eggs - yolks in one bowl, whites in the other.  Set aside for now.

Now for the filling.  In a large, non-reactive pan - combine the water, sugar, sugar and cornstarch. Heat on medium and bring to a simmer while constantly whisking.  When it starts to turn translucent - remove from the heat.  Then whisk in the egg yolks two at a time until well combined. Add the lemon juice and continue to whisk.  Add the butter and return the pan to the heat. Keep whisking until the butter is incorporated and it is back to a full simmer.  Remove from heat and set aside.

Next, we'll make the meringue.  In a small saucepan, combine the cornstarch and water and heat over medium while whisking constantly.  Be sure to use a clean whisk.  When it begins to bubble and thicken, remove from heat and set aside.

In a large bowl, add the eggs whites and vanilla.  With an electric mixer, whip the egg whites on low until frothy.  Meanwhile, in a small bowl mix together the sugar and cream of tartar.  Now, add the sugar/cream of tartar mixture 1 tablespoon at a time to the egg whites.  Whip  until soft peaks form.  Then, add the cornstarch mixture one tablespoon at a time to the egg whites and continue to whip them.  Once all the cornstarch mixture is all incorporated into the egg whites, continue to whip the meringue until stiff peaks form.

To prepare to bake, stir the lemon filling until smooth (a skin may have formed during the short wait time).  Distribute among 6 ramekins.  Next, place a large dollop of meringue on top of each ramekins.  Smooth it out with the back of a spoon, being sure to cover the lemon curd and that the meringue reaches the edge every where, creating a seal.  Now, place another huge spoonful of meringue onto each ramekins.  Smooth it with the back of the spoon into a nice mountain. If you desire, you can create peaks by gently push the back of the spoon onto the meringue and briskly pulling it away.

Once all meringue has been distributed, place the ramekins on a cookie sheet and bake for 15-20 minutes until the meringue is golden brown.  Cool to room temp to serve.