Lemon Meringue Cups
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 12 mini pastry shells (pre-baked) or wonton wrappers
- 1 cup high-quality lemon curd
- 3 large egg whites (at room temperature)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- If you are using pre-baked pastry shells, place them on a parchment-lined baking sheet. If you are using wonton wrappers, press them into a mini muffin tin and bake at 350°F (175°C) for 5-7 minutes until golden and crisp, then let them cool completely.
- Spoon approximately one tablespoon of lemon curd into each cooled shell. Smooth the tops with the back of the spoon so the meringue has a flat surface to sit on. Set the tray aside while you prepare the topping.
- In a clean, grease-free glass or metal bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, while continuing to beat on high speed. Add the vanilla extract and keep whisking until the mixture is stiff, glossy, and the sugar has fully dissolved.
- Use a piping bag or a small spoon to mound the meringue onto the lemon-filled cups. You can create decorative swirls or peaks. Briefly place the tray under a broiler for 1-2 minutes until the meringue peaks are golden brown, or use a kitchen torch for more control. Watch closely to prevent burning!
- Allow the cups to sit at room temperature for at least 15 minutes before serving. This helps the meringue set and ensures the shells stay crisp.
Find it online: https://www.flavfresh.com/desserts/lemon-meringue-cups/