Lemon Meringue Receita

Indulge in this light and zesty Lemon Meringue recipe! Skip the crust and enjoy a creamy, tart lemon pudding topped with a fluffy, toasted meringue. Perfect for a light dessert or a delightful addition to your next gathering. Option to bake in a pie crust for a classic twist!

Preparo 15 min

Cozimento 35 min

Calorias 148.1 kcal

Proteína 6g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Lemon Meringue

1/4 cup granulated sugar + 6 tablespoons granulated sugar
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 cup boiling water
3 large egg yolks
Zest of 1 lemon
1/2 cup fresh lemon juice
3 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar

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Como fazer Lemon Meringue

Whisk together 1/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon all-purpose flour, and 1/4 teaspoon salt in a medium saucepan.
Gradually whisk in 1 cup of boiling water until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (about 1-2 minutes).
In a separate bowl, whisk 3 large egg yolks lightly. Temper the hot lemon mixture by slowly whisking in about 1/4 cup of the hot mixture into the egg yolks. This prevents the yolks from scrambling.
Pour the tempered egg yolk mixture into the saucepan with the remaining lemon mixture. Whisk constantly until smooth and thickened.
Remove from heat and stir in 1/2 cup fresh lemon juice and the zest of 1 lemon. Stir until well combined.
Pour the lemon pudding into individual ramekins or a 9-inch pie dish.
Preheat your oven to 350°F (175°C).
In a clean, dry bowl, beat 3 large egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
Gradually add 6 tablespoons of granulated sugar, beating until stiff, glossy peaks form.
Add 1 teaspoon vanilla extract and beat until combined.
Spread the meringue evenly over the lemon pudding, sealing the edges to prevent the meringue from shrinking.
Bake for 12-15 minutes, or until the meringue is lightly golden brown and the pudding is set.