- Dish type
Simple lemon meringues that taste fanatic with ice cream or as an eton mess.
Hampshire, England, UK
8 people made this
- 4 egg whites
- 200g caster Sugar
- 1 teaspoon vanilla extract
- 1 lemon, zested
- 3 tablespoons lemon curd
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Preheat the oven to 150 C / 130 C fan / Gas 2. Line a baking tray with greaseproof paper.
- Beat the egg whites until stiff with an electric mixer, if you have one it’s best to use a ballon whisk. Then, while the mixer is still going, gradually incorporate the sugar. Beat until glossy, thick and will form stiff peaks. Next, mix in the vanilla extract, and half the lemon zest. Fold in the lemon curd so you create swirls in the mixture.
- Sprinkle a little zest on the baking tray and put spoonfuls on the baking tray. Bake for 45 minutes.
- When their time’s up, switch the oven off and allow the meringues to cool down in there.
- Dust with a little icing sugar and a bit more lemon zest. Serve with ice cream or as an eton mess.
See it on my blog
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
These look great, will be making with my daughter next weekend. Thanks for posting-08 Feb 2014
Saw these on your website..... can't wait to have a go-08 Feb 2014
- ½ cup butter, softened
- ¾ cup white sugar
- 1 egg
- 1 tablespoon lemon zest
- 1 ½ teaspoons fresh lemon juice
- ¾ teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ¼ cups all-purpose flour
- ½ cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C).
Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.
On low speed, beat in flour just until blended.
Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week. HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 2 lemons, juiced and zested
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9 inch) pie crust, baked
- 4 egg whites
- 6 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
How to Make It
Quarter lemons lengthwise. Slice quartered lemons crosswise as thinly as possible, discarding the end pieces that are just peel and pith. Put lemon slices in a large bowl with the sugar. Toss to combine, cover, and let sit at least 24 hours and up to 2 days at room temperature.
Put an oven rack on the lowest rung and preheat oven to 450°. Lightly dust counter and rolling pin with flour, then unwrap dough. With short strokes from center outward, roll dough into a 12-in. circle (about 1/8 in. thick), turning 90° after every 3 or 4 passes of the rolling pin to keep it from sticking. Transfer dough to a 9-in. pie pan, letting it fall into place (if you push or stretch the dough, it will shrink back when baked). Trim overhang to 1/2 in., then tuck edge under. Cover with plastic wrap and refrigerate 20 minutes.
Meanwhile, whisk the whole eggs and egg yolk in a medium bowl until frothy. Drain lemons (reserving liquid) and add lemon slices and 1 1/4 cup of the reserved liquid to the eggs. Stir to combine. Pour filling into crust. Cover with foil and bake 15 minutes. Remove foil, reduce heat to 325°, and bake another 20 minutes. Remove from oven, but leave oven on.
In a large clean bowl, beat egg whites, salt, and cream of tartar to create soft peaks. Add brown and granulated sugars and beat until shiny, firm peaks form. Spread meringue in a mound over hot pie and return to oven. Bake until top is puffed and deep brown, about 25 minutes. Let cool completely, at least 3 1/2 hours.
- 2 large egg whites, at room temperature (see Tip)
- Pinch salt
- ⅔ cup sugar, sifted
- 1 teaspoon finely grated lemon zest
- ¼ teaspoon vanilla extract
Preheat oven to 250 degrees F. Cover two baking sheets with parchment paper or foil.
Beat egg whites with salt until soft peaks form. Add sugar very slowly, beating well between additions, until egg whites are stiff but not dry. Fold in lemon zest and vanilla.
Drop by teaspoonfuls onto the baking sheets or pipe small kisses with a pastry bag, fitted with a 1/2-inch star tip. Bake until dry but not brown, 40 to 45 minutes. Cool 2 to 3 minutes before removing from the baking sheets.
Make Ahead Tip: Store in an airtight container for up to 2 weeks.
Tip: To bring an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
Lemon Meringue Roulade!
A Crunchy, Chewy, Soft Lemon Meringue filled with Freshly Whipped Cream, Lemon Curd, Passion Fruit, and some Freeze Dried Raspberries to decorate. A Delicious Lemon Meringue Roulade!
So last year I posted my recipe for a Spring Pavlova and it was a big hit. The mix of a soft and homemade meringue, topped with a silky sweet fresh cream, lemon curd, and passion fruit was a delicious combination. Honestly, I adore it.
I love Pavlova and Meringues in general because they are just SO delicious and easy to make. Also, like my, Christmas Pavlova Wreath, they can look really very impressive on the dinner table.
I always ask for suggestions of what recipes you would like to see on my blog, and one that has come in time and time again is a Meringue Roulade. Honestly, I didn’t really know if I would do it or not, but once I had eaten some of one, I knew I had to make one myself.
I didn’t think meringue could be very versatile, but I love how making the meringue into a roulade changes it. The thinness of the meringue makes it dreamy. Chewy in places, soft in others, and the creamy delicious Lemon flavours throughout, it is HEAVENLY.
I was a little alarmed when I tried this recipe out, because I researched into the size tin to use, and mine was luckily correct. However, the meringue ballooned quiiiiite a lot when baking. However, THANKFULLY, it shrunk back down so I could roll it.
The meringue naturally will crack when you roll it, and I think thats part of the charm of the dessert. Filling it with some of my Homemade Lemon Curd, some Passion Fruit, and the freshly whipped cream was so dreamy, so moreish.
Roll the Roulade with confidence, you don’t want to panic as that might make it worse. I turn my Meringue out onto some parchment paper to make it easier, as meringue can stick quite easily. I dust the roulade with Icing Sugar to give it a little flare and make it pretty, and the Freeze Dried Raspberries just give it that extra oomph.
You could add fresh raspberries to the roulade if you liked, as that would also be dreamy. Honestly, its such an adaptable dessert you will adore it. Enjoy! x
Lemon cookies are one of life's simplest pleasures, and so many people count them as a favorite for a reason: With subtle hints of citrus and a light, delicious taste, they're easy to enjoy and even easier to make, especially when you use our collection of recipes as a guide. All of our lemon cookies are easy to make, balance sweet and tart flavors, and are can be served as an everyday dessert or for a more special occasion.
Looking for a basic recipe? Start with our Old-Fashioned Lemon Sugar Cookies, which are a great entry-level lemon treat. Lemon zest is mixed with softened butter and then a combination of granulated and light brown sugars. Then, eggs and lemon juice are added to the mix. The mixture is combined with the usual dry ingredients&mdashflour, baking soda, and salt&mdashthen rolled and baked to perfection.
For a more festive treat, try these Meyer-Lemon Shortbread Wreath Cookies, which are perfect for the holiday season. Instead of regular Eureka lemons, we used Meyer lemons, which have a flowery aroma and hint of sweetness that you won't find in most tart citrus. They're decorated with small candies and fresh rosemary sprigs to echo the red and green colors of Christmas.
When the warm weather rolls around, there's no recipe that will put a spring in your step quite like these Easter Chick Cookies. The dough is a basic shortbread cookie recipe, but the glaze is mixed with six tablespoons of lemon juice for a simple, tart finish. Decorated with colorful sprinkles, they're a delightful way to welcome the arrival of warmer weather and fresh blooms.
Whether you keep it simple with a basic sugar cookie recipe or go for gold with festive holiday cookies full of flavor, these lemon cookie recipes are totally delicious.
The cookie cup
These actually start off with a simple sugar cookie cup base using my sugar cookie recipe. This is a fairly basic dough with just a few ingredients which is rolled out and I use a small round cookie cutter to cut out circles of dough, that then get pushed into the holes of a mini muffin tin. The trick is getting just the right amount of water into the dough to make it pliable without making it very wet but don’t worry. If little cracks or holes appear when you push the dough into the tin, it doesn’t matter as they will still bake up into a perfect looking little cookie cup.
Baking the Meringues Too Low
This shouldn't be a problem assuming you followed the recipe and your oven is calibrated properly. But if you notice beads of liquid condensation forming on the surface of the meringue while it bakes, that's a sign that your oven temperature is too low. The solution: crank up the heat and shorten the cooking time. Note also that a fully baked meringue should easily pull away from the baking sheet when you lift it with a spatula. If it sticks at all, bake for another few minutes and test again.
Troubleshooting Gluten-Free Cookies
Why don’t my cookies spread enough?
If your cookies don't spread enough there could be a few culprits:
- Flour brand. Did you use the brands of flours recommended in this recipe? Using different brands of flour that have different coarseness of grain could lead to different results. In particular, I find tapioca flour to be one of the most crucial flours to stick with using Bob's Red Mill.
- Too much flour. Did you measure by weight? With gluten-free flours that use just a bit of each kind, it's easy to accidentally use too much flour depending on your method of scooping. I recommend using weight measurements when baking gluten-free recipes. To measure by volume, I lightly scoop the measuring cup into the flour, then scrape the top flat with a knife.
- Chilling. As noted above, if you baked the cookies straight from the freezer or after a long chill, they won't spread quite as much. If you want more spread, bring the cookies to room temperature before baking.
Why do my cookies spread too much?
On the other hand, if your cookies spread too much, here are some troubleshooting tips:
- Butter too soft. If your butter was much too soft when you mixed it with the sugar, your dough will be more soft and more prone to spreading.
- Flour brand or not enough flour. This is the same tip as above. Did you use the recommended brand of flours and measure by weight?
- Baking sheet too warm. Be sure that you're always placing your cookie dough on a room temperature or cool baking sheet, never a warm one!
If you find your cookies are spreading too much, freeze the cookie dough balls for 30 minutes before baking.
What if my dough is too sticky to handle?
If your butter was too soft (maybe it's really hot where you live!) your dough will be soft and you may find it difficult to handle. Pop the dough in the fridge for 20 minutes to firm it up a bit to make it easier for you to roll into balls and toss in sugar.