Cups with lemon cream and meringues

Name: Cups with lemon cream and meringues
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Ingredients: Water 0.8 cup; Lemon juice 1; Lemon peel 1; Egg yolks 4; Sugar ½ cup; Cornstarch 1.4 tbsp; Fresh liquid cream (well chilled) 0.67 cup; Powdered sugar ½ cup; Egg whites at room temperature ½ cup; Powdered sugar 1 ¾ cup; Lemon juice to taste; Lemons 1

it fr de es br

582

Calories per serving

Energy Kcal 582
Carbohydrates g 104.1
of which sugars g 99.1
Protein g 5.3
Fats g 16.1
of which saturated fat g 8.62
Fiber g 0.2
Cholesterol mg 173
Sodium mg 64

Gluten Free
Vegetarian

Difficulty: Average
Prep time: 15 min
Cook time: 1 h 10 min
Makes: 4
Cost: Low
Note + cooling times

PRESENTATION

Recipe by
Valeria Ciccotti

And lemon meringue cups? Oh, they are really something special. You’ll often find these at social dinners in Italy—really light, fresh, and way way different from the usual tiramisù or panna cotta. These lemon cream desserts totally shine among Italy’s famous “dolci al cucchiaio”—which is great. Seriously, you just make them ahead and grab them from the fridge when guests show up. The magic happens with that tangy lemon cream paired with those crisp, airy mini meringues. The meringues are made using a French technique, so—really—you're getting a bit of Parisian flair in an Italian setting. And everyone loves that mix of zesty citrus and sweet, melting meringue, especially when it's warm out. So refreshing.

In northern Italian regions, folks sometimes tweak these meringue dessert cups with a splash of local limoncello or switch the cream for a softer, almost silky mascarpone base. But you know, the main idea stays the same: a simple, aromatic lemon filling layered with crunchy, golden French meringues. Pretty simple. Plus, they're served in individual glasses, making them super easy to share. Also, you can jazz them up with a few berries or mint leaves on top if you want. People love how the flavors are so bright and clean, and the dessert is just fancy enough to impress—without the kitchen stress. For real.

These meringue dessert cups are a staple at dinner parties and holiday tables across Italy. Really, they strike a sweet balance between classic and new. The fresh lemon aroma wakes up your taste buds, and the light, crunchy meringue gives just the right sweetness to wrap up a meal. Whether it's a casual dinner or a special occasion, these treats are a wonderful way to enjoy the best of both Italian and French dessert traditions. Can't go wrong.

INGREDIENTS

582

Calories per serving

Ingredients for the cream (for 4 cups): Water 0.8 cup (200 g); Lemon juice 1; Lemon peel 1; Egg yolks 4; Sugar ½ cup (100 g); Cornstarch 1.4 tbsp (20 g); Fresh liquid cream 0.67 cup (150 g) - (well chilled); Powdered sugar ½ cup (50 g)

for the meringues: Egg whites ½ cup (100 g) - at room temperature; Powdered sugar 1 ¾ cup (220 g); Lemon juice to taste

for garnishing: Lemons 1

Preparation

How to prepare Cups with lemon cream and meringues

To make the cups with lemon cream and meringues, first, prepare the meringues: in the bowl of a stand mixer, start working the room-temperature egg whites with a pinch of salt 1, as soon as they start to turn white, add the sugar gradually 2 and a few drops of lemon juice 3.

Continue working until the egg whites form stiff, glossy peaks 4. Put the meringue mixture into a piping bag and pipe dollops about 0.5 inches (1.5 cm) onto a baking sheet lined with parchment paper 5. If they're small, the meringues will cook faster 6. With the indicated quantities, you will get around 30 pieces. Bake the meringues in a preheated static oven at 212°F (100°C) for 1 hour. Once cooked, let them cool before removing them from the parchment paper.

Meanwhile, prepare the lemon cream: in a saucepan, pour the water 7, lemon juice 8, and lemon zest 9, and place over moderate heat.

Meanwhile, in a bowl, mix the egg yolks with the sugar 10 and cornstarch 11. Temper the mixture with a small part of the hot juice, then pour all the egg mixture into the hot lemon water 12.

Stir and cook over moderate heat 13 until the cream thickens completely 14. Pour the cream into a bowl, cover with plastic wrap, and let it cool 15, first at room temperature and then in the fridge.

Pour the very cold cream and powdered sugar into a bowl 16 and whip it with electric beaters 17. Gently fold the whipped cream into the now-cold lemon cream 18 using gentle motions from bottom to top.

Once you have a homogeneous cream 19, assemble the cups: take glass cups about 4 inches (10 cm) in diameter, fill them with cream 20, and crumble some meringue on top 21.

Use a peeler to remove the lemon zest 22 and cut it into strips 23. Garnish with the zest strips, a lemon slice, and a whole meringue. Serve the cups with lemon cream and meringues immediately 34.

Storage

Store the cups in the fridge for a couple of days. The cream can be stored in the fridge covered with plastic wrap for 2-3 days; alternatively, it can be frozen for about 1 month.

The meringues can be stored in an airtight or tin container for 10 days. Freezing is not recommended.