Lemon Meringue Cream Cups

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READY IN: 17hrs 30mins
Recipe by southern chef in lo

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.

Ingredients Nutrition


  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.

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