Lemon Meringue Cream Cups

southern chef in louisiana's Note:

If you're having a dinner party or just the in-laws WOW them with these crisp snow white Baked meringues filled with a luscious lemon pudding and garnish it with fresh berries (this can be doubled). I know it looks like a lot, but its simple with simple ingredients. If you take the time to try this, you won't be sorry.

• Total Time: 17 hrs 30 mins
• Prep Time: 12 hrs
• Cook Time: 5 hrs 30 mins

Ingredients:

Servings: 6

Meringue

• 3 egg whites
• 1 pinch salt
• 1 teaspoon lemon juice
• ½ cup sugar

Lemon Cream Filling

• 3 large eggs
• ½ cup sugar
• 3 tablespoons fresh lemon juice
• 1 ½ teaspoons of grated fresh lemon rind
• ½ cup whipping cream , whipped
• fresh berries (to garnish)
• mint (to garnish)

Directions:

1. For meringue: Place a sheet of parchment paper on a baking sheet and draw six 3 ½-inch circles on the paper. Turn the paper over and secure to the baking sheet with masking tape.
2. Beat egg whites, salt, and lemon juice at high speed with a mixer until foamy; gradually add sugar 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
3. Spoon meringue into a pastry bag fitted with a large round tip and pipe about 1 tablespoon meringue in center of each circle. Spread evenly to edges of circle using a spoon. Pipe more meringue around edges of the circles to create cups (sides should be about 2 inches high).
4. Bake at 200F degrees for 1 1/2 hours. Turn oven off and leave meringues in oven at least 12 hours to dry; carefully remove meringue cups from paper.
5. Lemon Cream Filling: Beat eggs at medium speed until thick and pale. Add sugar and lemon juice; beat well. Stir in the grated lemon rind.
6. Transfer mixture into a 2-quart saucepan. Cook over medium low heat, stirring constantly, until mixture is thickened and reaches 160°F Cool completely, then fold in whipped cream.
7. When ready to serve, spoon the filling into the meringue cups. Garnish with berries and mint.