Lemon Meringue Puffs Recipes

LEMON CREAM PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

LEMON MERINGUE CROISSANTS

Steps:

• Roll out the puff pastry on a lightly floured surface into a 12-by-16-inch rectangle. Cut in half crosswise to make two 8-by-12-inch rectangles, then cut each piece crosswise into thirds to make six 4-by-8-inch rectangles. Cut each rectangle in half diagonally to make 12 triangles.
• Line a baking sheet with parchment paper. Starting from the short side, loosely roll up each pastry triangle; place seam-side down on the prepared baking sheet, about 1 1/2 inches apart. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 350 degrees F. Whisk the egg yolk with 1 teaspoon water; brush on the pastry. Bake until puffed and golden brown, 30 to 35 minutes. Reduce the oven temperature to 300 degrees F and continue baking until the croissants are cooked through, 35 to 40 more minutes. Let cool completely.
• Make the meringue: Whisk the egg whites, sugar, lemon juice and salt in a large heatproof bowl until smooth. Place the bowl over a saucepan with 1 inch of simmering water (do not let the bottom of the bowl touch the water); cook, whisking, until the mixture is warm and the sugar is dissolved, 2 to 3 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until the meringue is cool and stiff glossy peaks form, 5 to 10 minutes.
• Poke a hole in the bottom of each croissant with a thick skewer or chopstick, wiggling it around to create a small pocket. Fill a resealable plastic bag with the lemon curd; snip a corner. Pipe about 1 tablespoon curd into each croissant. Swirl the meringue on top of each croissant using the back of a spoon. Lightly toast the meringue with a kitchen torch.

LEMON MERINGUE TART

Steps:

• Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
• Raise the oven temperature to 425 degrees F.
• For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
• Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry; it will look curdled.
• Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl and cool to room temperature.

GRANDMA'S LEMON MERINGUE PIE

Steps:

• 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.

LEMON CUSTARD IN MERINGUE CUPS

Steps:

• For meringue, in a large bowl, beat the egg whites, vinegar, vanilla and 1/8 teaspoon salt on medium speed until soft peaks form. Gradually beat in 1 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Line baking sheet with parchment. Spoon egg white mixture into 8 mounds on paper. Shape into cups with a spoon. , Bake at 300° for 35 minutes. Turn oven off and leave door closed; let shells dry in oven at least 1 hour. Remove shells from paper. When thoroughly cooled, store in an airtight container. , For custard, in a small saucepan, combine the cornstarch and remaining sugar and salt. 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., Beat egg yolks. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in the lemon juice, zest and butter. Cool to room temperature without stirring. Chill. , Just before serving, fill meringue shells with custard and top with whipped cream.

LEMON MERINGUE CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 325ºF (170ºC).
• In a medium bowl, cream the butter and slowly add the sugar. Beat until light and fluffy.
• Add the eggs one at a time, mixing until incorporated.
• Sift the flour and baking powder into the sugar mixture. Add salt and mix until just combined.
• Add the vanilla, milk, and lemon juice, and mix until incorporated.
• Scoop mixture into a lined cupcake tin about ¾ full.
• Bake 12-15 minutes, or until a toothpick comes out cleanly from the center of the cupcakes. Let cupcakes cool.
• Prepare the lemon curd by whisking the yolks and sugar in a heatproof bowl over a pot of simmering water.
• Once the sugar is dissolved, add the lemon juice and zest. Stir until the mixture thickens, about 10 minutes.
• Once the curd coats the back of a spoon, add the butter and stir until melted.
• Remove from the heat, cover with plastic wrap, and refrigerate. Make sure the cling film touches the surface of the curd so that a film doesn't form on top.
• Prepare the frosting by whisking the egg whites and sugar in a heatproof bowl over simmering water until it thickens and the sugar dissolves completely. Tempering the eggs will ensure the frosting is food safe without being baked.
• Remove from the heat, add the cream of tartar, and beat about 10 minutes until soft peaks form.
• Using a piping tip or a knife, cut a hole into the top of the cupcakes and press down to make a well for the curd.
• Add lemon curd into the cupcakes and frost them with the meringue.
• Torch the frosting or carefully broil for about 3 to 4 minutes. Be sure that you use foil cupcake liners if broiling!
• Enjoy!

LEMON MERINGUE BARS RECIPE BY TASTY

Steps:

• Preheat oven to 325˚F (170˚C). Grease and line a 9-inch (23 cm) square baking dish with parchment paper and place on a baking sheet.
• Make the crust: combine the flour, powdered sugar, salt, and butter in a medium bowl, and use your hands to mix until a crumbly dough forms.
• Transfer the dough to the prepared pan, and use your hands to press it against the bottom and about 1 inch (2 cm) up the sides. Poke the bottom all over with a fork.
• Bake for 20 minutes, until light golden brown.
• While the crust is baking, make the lemon filling: In a large bowl, whisk together the eggs and egg yolk. Add the granulated sugar, lemon juice, zest, and a pinch of salt, and whisk to combine. Whisk in the flour until just combined.
• When the crust is done baking, remove it from the oven. Pour the lemon filling over the crust and carefully return it to the oven for 25 minutes, until the filling no longer jiggles and the center is mostly set.
• While the filling bakes, make the meringue: In a clean, dry medium bowl, use an electric hand mixer to beat the egg white until stiff peaks form. Add about half of the sugar, whip for 30 seconds, then add the rest of the sugar and whip until combined. Transfer the meringue to a pastry bag fitted with a large tip or zip-top bag with a corner snipped off.
• Pipe 9 evenly-spaced dollops of meringue on top of the lemon bars.
• Return to the oven for 10-12 minutes, until the meringues are lightly browned.
• Let cool completely, then refrigerate for 1-2 hours.
• Slice into 9 bars. Serve chilled or at room temperature.
• Enjoy!

LEMON MERINGUE CUPCAKES

Steps:

• Combine lemon juice, eggs, sugar, and lemon zest for lemon curd in a small saucepan over low heat. Cook, whisking constantly, until thick enough to coat the back of a spatula or spoon, about 10 minutes. Remove from the heat and strain through a sieve into a bowl. Stir in butter until melted; set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, sugar, baking powder, and salt for cupcakes into a large bowl. Pour milk, oil, vanilla extract, and egg onto the dry mixture. Mix thoroughly with an electric mixer of by hand. Pour in hot water and mix to combine; batter will be thin. Spoon batter into the prepared muffin liners, filling about 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Core each cupcake using either a corer or a knife. Spoon in lemon curd.
• Pour sugar and egg whites into a large bowl. Place the bowl over a saucepan or pot of simmering water. Whisk constantly until sugar is dissolved and egg whites are warm, to between 120 and 140 degrees F (49 to 60 degrees C) on a thermometer, 4 to 6 minutes. Remove from the heat.
• Mix in lemon juice and whip at high speed until stiff peaks form. Pipe meringue onto the cupcakes.
• Set an oven rack about 10 inches from the heat source and preheat the oven's broiler.
• Place cupcakes under the preheated broiler until meringue has browned, about 2 minutes.

MERINGUE PUFFS

Steps:

• Beat 2 egg whites until soft peaks form.
• Add sugar, cream of tartar, and salt; beat until stiff.
• Fold in chocolate chips and pecans.
• Drop by teaspoonfuls onto a cookie sheet lined with wax paper.
• Bake at 300 degrees for 20 minutes.