Lemon Meringues Stuffed With Lemon Cream For Passover Recipes

LEMON MERINGUES

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment.
• Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, gradually add the sugar and then continue to beat until stiff peaks form. Beat in the lemon extract.
• Transfer the mixture to a pastry bag fitted with a star tip and pipe 1-inch meringues on the prepared baking sheets about 1 inch apart. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Turn off the oven but leave the meringues inside with the door cracked open until they are completely cool and dry, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.

MERINGUE SHELLS WITH LEMON CURD

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 225°. Add vinegar, vanilla, salt and cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star tip. Transfer meringue to bag. On a parchment-lined baking sheet, pipe meringue into twelve 3-in. round disks, building up the sides with meringue to form shells. Bake 45-50 minutes or until set and dry. Turn off oven (do not open door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet. , Meanwhile, in a small heavy saucepan, mix sugar and potato starch. Whisk in water and 1/2 cup lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon zest and remaining lemon juice. Transfer to a small bowl; cool without stirring. Refrigerate, covered, until cold., Spoon curd into meringue shells. If desired, top with whipped topping and berries.

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 MERINGUES STUFFED WITH LEMON CREAM FOR PASSOVER

Steps:

• FOR THE MERINGUES: Allow the egg whites to stand at room temperature for 30 minutes. If you are short on time, place the egg whites in a stainless steel bowl and set it in a bowl of warm water for 2 minutes to bring the whites to room temperature quickly.
• Cover two baking sheets with parchment paper.
• Preheat oven to the lowest possible temperature, 140-175 degrees.
• Place the egg whites in the bowl of a mixer. With the whisk attachment, whip the egg whites with the salt about 5 minutes or until soft peaks form; the tips will curl.
• Gradually add the sugar, beating on high until stiff peaks form; the tips will stand straight and sugar will be dissolved.
• Fold in vanilla and almond extracts.
• Evenly spread the meringues into 12 circles. Flatten slightly so they have a diameter of about 3- to 4-inch circles.
• Place the two baking sheets in the oven for 4 hours.
• When they are done, remove from the parchment; if the bottoms are sticky in the center, return them to the oven for longer. You want them completely dried out but not browned. Transfer to a wire rack to cool.
• When completely cool, place in an airtight covered container. Store at room temperature for up to three days.
• FOR THE LEMON CREAM: In a medium saucepan, combine the sugar and potato starch.
• Whisk in the water, stirring constantly, until the mixture comes to a boil over medium-high heat. Boil for 1 minute. Remove from heat. Stir in lemon juice.
• In a small bowl, stir the egg yolks with a fork. Add a spoonful of the lemon cream to the eggs. Slowly stir the egg mixture into the lemon cream.
• Continue to cook for 1 minute. Remove from heat. Cool for 15 minutes.
• Cover the top of the filling with plastic wrap, making sure it touches the cream or a skin will form.
• Cool to room temperature or refrigerate overnight or up to 2 days in advance.
• In a large bowl, with mixer at a high speed, whip the whipping cream.
• With a rubber spatula, gently fold in 3/4 of the whipped cream into the lemon cream. Reserve rest of whipped cream for dollop on top.
• FOR GARNISHES: Over a double boiler or in a microwave, melt the chocolate with the margarine.
• Roll each nut in the chocolate and gently remove with a fork to a sheet of wax paper.
• Let stand until chocolate is set and shiny; can be put in refrigerator for 5 minutes.
• Store in an airtight container until ready for use.
• TO ASSEMBLE: spread half the meringues with lemon cream. Top with remaining meringues.
• Place a small dollop of whipped cream on the top of each "sandwich" and top with a chocolate dipped hazelnut or cashew. Serve immediately.

LEMON MERINGUE CUPCAKES

Steps:

• Prepare the lemon cake mix according to the package instructions to make 24 cupcakes. Let cool completely.
• Using a melon baller or small spoon, scoop out a well from the top center of each cupcake. Trim the bottoms of the scooped pieces of cake to use as plugs.
• Place about 2 teaspoons lemon curd into the well of each cupcake and plug the hole with the reserved trimmed cake pieces.
• In the bowl of a stand mixer, combine the egg whites and cream of tartar. Mix the egg whites on medium-high speed until frothy, about 1 minute. Slowly pour in the sugar and continue to beat until the egg whites are glossy and form stiff peaks, about 5 minutes.
• Fit a pastry bag with a medium to large round pastry tip. Fill the pastry bag with the meringue. Pipe the meringue in a circular motion on top of each cupcake. Transfer the cupcakes to a sheet tray. Use a kitchen torch to toast the meringue tops until nicely browned, like a toasted marshmallow.

LEMON MERINGUE CAKE WITH LEMON CURD FILLING

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line two baking sheets with parchment paper.
• For meringue, beat egg whites in a glass, metal, or ceramic bowl stiff peaks form. Slowly add powdered sugar and continue beating until mixture is thick and creamy. Beat in vanilla. Mound meringue into two 8-inch circles (one on each baking sheet)
• Reduce the temperature to 245 degrees F (118 degrees C) and place meringues in the oven. Cook for 90 minutes. Turn off the oven and leave meringues in until cooled, 2 to 4 hours. Remove from the oven and set aside until needed.
• While the meringue is cooling, prepare lemon curd filling: Bring water to a steady simmer in a double-boiler pan over medium heat. In the top portion of the double boiler, off the heat, whisk together lemon juice, eggs, and egg yolks. Place the top portion of the double boiler over the simmering water and continue to whisk until mixture is thick enough to coat the back of a spoon. Add butter and whisk until it is melted into the mixture. Remove from the heat, cover, and place in the refrigerator to chill for at least 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of an 8-inch round cake pan with cooking spray. Line the bottom pan with parchment paper and spray that with cooking spray. Dust with flour.
• Prepare cake: Sift cake flour, all-purpose flour, baking powder, and salt into a bowl.
• Cream sugar and butter in a large bowl with an electric mixer until fluffy. Add eggs and beat until incorporated. Mix in milk, lemon zest, and vanilla and lemon extracts until smooth. Slowly add dry ingredients and mix just until blended. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
• Remove cake from the oven and set on a wire rack until completely cool, about 30 minutes. Run a butter knife around the edges to ensure the sides are free; remove cake from the pan and set aside.
• Whip cream for topping in a glass, metal, or ceramic bowl with an electric mixer. Add sugar and beat until incorporated.
• Place one meringue on a platter. Drizzle with some lemon curd and place the cake layer on top. Drizzle more lemon curd and place the second meringue on top. Top with whipped cream and garnish with lemon zest.

LEMON MERINGUES

Steps:

• MERINGUES:.
• Allow the egg whites to stand at room temperature for 30 minutes.
• If you are short on time, place the egg whites in a stainless steel bowl and set it in a bowl of warm water for 2 minutes to bring the whites to room temperature quickly.
• Cover two baking sheets with parchment paper.
• Preheat oven to the lowest possible temperature, 140ºF-175ºF.
• Place the egg whites in the bowl of a mixer.
• With the whisk attachment, whip the egg whites with the salt about 5 minutes or until soft peaks form; the tips will curl.
• Gradually add the sugar, beating on high until stiff peaks form; the tips will stand straight and sugar will be dissolved.
• Fold in vanilla and almond extracts.
• Evenly spread the meringues into 12 circles.
• Flatten slightly so they have a diameter of about 3"to4" circles.
• Place the two baking sheets in the oven for 4 hours.
• When they are done, remove from the parchment; if the bottoms are sticky in the center, return them to the oven for longer.
• You want them completely dried out but not browned.
• Transfer to a wire rack to cool.
• When completely cool, place in an airtight covered container.
• Store at room temperature for up to three days.
• LEMON CREAM:.
• In a medium saucepan, combine the sugar and potato starch.
• Whisk in the water, stirring constantly, until the mixture comes to a boil over medium-high heat.
• Boil for 1 minute.
• Remove from heat.
• Stir in lemon juice.
• In a small bowl, stir the egg yolks with a fork.
• Add a spoonful of the lemon cream to the eggs.
• Slowly stir the egg mixture into the lemon cream.
• Continue to cook for 1 minute.
• Remove from heat.
• Cool for 15 minutes.
• Cover the top of the filling with plastic wrap, making sure it touches the cream or a skin will form.
• Cool to room temperature or refrigerate overnight or up to 2 days in advance.
• In a large bowl, with mixer at a high speed, whip the whipping cream.
• With a rubber spatula, gently fold in 3/4 of the whipped cream into the lemon cream.
• Reserve rest of whipped cream for dollop on top.
• GARNISHES:.
• Over a double boiler or in a microwave, melt the chocolate with the margarine.
• Roll each nut in the chocolate and gently remove with a fork to a sheet of wax paper.
• Let stand until chocolate is set and shiny; can be put in refrigerator for 5 minutes.
• Store in an airtight container until ready for use.
• HOW TO ASSEMBLE:.
• Spread half the meringues with lemon cream.
• Top with remaining meringues.
• Place a small dollop of whipped cream on the top of each "sandwich" and top with a chocolate dipped hazelnut or cashew.
• Serve immediately.

LEMON CURD FOR PASSOVER

Steps:

• Whisk together egg yolks, sugar, lemon juice, lemon zest, salt, and potato starch in a medium saucepan. Whisk over medium heat until thick, about 10 minutes. Remove saucepan from heat. Stir in margarine, one piece at a time, until all of the pieces have been fully incorporated. Transfer the lemon curd to a bowl, and lay a piece of plastic wrap on the surface to prevent a skin from forming.

PASSOVER LEMON SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan.
• Beat the egg yolks into a mixing bowl with an electric mixer until frothy. Gradually add the sugar until completely incorporated. Beat in the orange juice, lemon zest, and orange zest. Sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture.
• Beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. Use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated. Gently pour the batter into the prepared angel food cake pan.
• Bake in the preheated oven until the cake is set and lightly browned, about 1 hour. Remove from oven, invert the pan, and let cool completely before removing the cake from the pan.