Lemon Meringue Dessert Recipes

LEMON MERINGUE DESSERT SQUARES

Steps:

• Heat oven to 350°F.
• Grease 13x9-inch pan.
• In large bowl, combine cake mix, 1/2 cup butter and egg.
• Mix at low speed until crumbly.
• Press mixture in bottom of greased pan.
• In medium saucepan, combine 1 1/3 cups sugar, cornstarch and salt.
• Gradually stir in water; blend until smooth.
• Cook over medium heat until mixture boils, stirring constantly.
• Remove from heat.
• Stir about 1/2 cup of the hot mixture into the egg yolks; return egg mixture to saucepan.
• Cook until mixture is bubbly.
• (Mixture will be very thick.) Remove from heat; stir in 2 tablespoons butter, lemon peel and lemon juice.
• Pour filling over crust.
• In small bowl, beat egg whites and cream of tartar at medium speed until soft peaks form, about 1 minute.
• Add 1/2 cup sugar (1 tablespoon at a time) beating at high speed until stiff peaks form and sugar is dissolved.
• Spread meringue over hot filling.
• Bake at 350°F for 25 to 30 minutes or until meringue is golden brown.
• Cool 1 hour.
• Refrigerate at least 1 hour before serving.
• Cut into squares.
• Hint: To cut perfect slices of meringue desserts, dip knife in water before cutting.
• After each cut, wipe knife clean and dip it in water again.

LEMON MERINGUE DESSERTS

Steps:

• In a small saucepan, combine 2/3 cup sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice. butter and zest. Pour into four 6-oz. custard cups; set aside. , In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Immediately spread meringue over lemon mixture, sealing edges to sides of cups. Bake at 375° for 5-7 minutes or until golden brown.

LEMON MERINGUE DESSERT

Steps:

• In a bowl, combine flour and sugar. With a pastry blender, cut in butter until crumbly. Stir in walnuts. Press into two greased 13-in. x 9-in. baking dishes. Bake at 350° for 17-20 minutes., Meanwhile, in a large kettle or Dutch oven, combine pudding mixes, 2 cups sugar, 1 cup water and egg yolks. Stir in remaining water until smooth. Whisk over medium heat until mixture comes to a full boil. Set aside and keep warm., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peak form and sugar is dissolved. Spread hot pudding over crust. Evenly spread meringue over filling, sealing edges to pan., Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on wire racks for 1 hour. Refrigerate. Cut with a moistened knife.

UPSIDE DOWN LEMON MERINGUE DESSERT

Steps:

• In a stand mixer, beat the egg whites, cream of tartar and sugar together. The key to a good meringue crust is to gradually mix in the sugar. Go slow here, take your time. You should get a crispy meringue crust if it's done right after it's baked (not chewy). Spread this into a greased 9x13 pan. Bake @ 300 for 1 hour. Let cool.
• In a saucepan on medium heat stir the egg yolks, cornstarch, lemon juice, hot water and sugar until thick. Let this cool a bit.
• Mix the heavy cream, vanilla and powdered sugar until stiff peaks almost form.
• When the meringue is cool, pour the lemon mixture over it. Then top with the whipped cream and refrigerate for one hour. Enjoy!