Meringue Nests with Lemon Filling and Strawberries
From fizzle3nat 15 years ago
Ingredients
- lemon Filling (see recipe below) shopping list
- Meringue Shells (see recipe below) shopping list
- Additional Ingredients: shopping list
- ½ cup heavy or whipping cream shopping list
- 1 pint strawberries, hulled and cut into quarters * shopping list
- 2 tablespoons strawberry preserves * shopping list
- mint leaves for garnish, optional shopping list
- * I usually just use the frozen tubs or bags of sweetened sliced frozen strawberries instead of fresh ones with the preserves. shopping list
- lemon Filling: shopping list
- 3 large lemons shopping list
- 1TBSP. cornstarch shopping list
- 6 TBSP. butter, cut into pieces (do not use margarine) shopping list
- ¾ c. sugar shopping list
- 4 large egg yolks shopping list
- Meringue Shells: shopping list
- 3 large egg whites shopping list
- 1/8 tsp. cream of tartar shopping list
- ¾ c. sugar shopping list
- ½ tsp. vanilla extract shopping list
How to make it
- Prepare Lemon Filling. While lemon filling is chilling, prepare Meringue Shells.
- To serve, in a small bowl, with mixer at medium speed, beat cream until stiff peaks form. With rubber spatula, gently fold whip cream into lemon filling until blended.
- In medium bowl, toss strawberries with preserves to coat evenly. Spoon lemon filling into meringue shells, dividing evenly. Top with strawberry mixture and garnish with mint leaves; place on dessert plates.
- Lemon Filling:
- From lemons, grate 1 TBSP peel and squeeze ½ cup juice. In 2-quart saucepan, with wire whisk, mix cornstarch and lemon peel and juice until blended. Add butter and sugar. Heat to boiling over medium-high heat, stirring constantly; boil 1 minute.
- In small bowl, lightly beat egg yolks. Into egg yolks, beat about ¼ cup hot lemon mixture; pour egg mixture back into lemon mixture in saucepan, beating rapidly to prevent curdling. Reduce heat to low; cook stirring constantly, until mixture has thickened (do not boil), about 5 minutes. Pour into medium bowl. Press plastic wrap onto surface. Refrigerate until chilled, about 3 hours or up to 3 days.
- Meringue Shells:
- Preheat oven to 200°. Line large cookie sheet with foil or parchment paper. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form when beaters are lifted. Sprinkle in sugar, 2 tablespoons at a time, beating until sugar has dissolved. Add vanilla; continue beating until egg whites stand in stiff, glossy peaks when beaters are lifted.
- Spoon meringue into 6 equal mounds on prepared cookie sheet, 4 inches apart. With back of tablespoon, spread each mound into 4-inch round. Make well in center of each to form “nest”.
- Bake until meringues are firm and just begin to color, about 2 hours. Turn off oven; leave meringues in oven 1 hour or up to overnight to dry. If not leaving overnight, cool completely on cookie sheet on wire rack. Store meringue shells in airtight container.
The Rating
Reviewed by 6 people-
I love these lite little meringues.
sday5
in Smalltown loved it
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What a great presentation the home made Meringue Shells make for this wonderful Meringue Nests With Lemon Filling and Strawberries.
I can not wait until my next dinner to prepare these for my guest.
trigger
in loved it
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Sublime and a family favorite. I used to make meringue shells by the dozens at the restaurant and they were always wonderful filled and topped with all kinds of things. Very nice.
notyourmomma
in South St. Petersburg loved it
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