Meringue Nests With Lemon Filling And Strawberries |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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From Good Housekeeping's New Cookbook. So easy and very impressive. Nice contrast between crunchy meringue and lemon custard filling and plump strawberries. Pic is from cookbook (will post new one when I make these again. Read more .) Ingredients:
lemon filling (see recipe below) |
meringue shells (see recipe below) |
additional ingredients |
1/2 cup heavy or whipping cream |
1 pint strawberries, hulled and cut into quarters |
2 tablespoons strawberry preserves |
mint leaves for garnish, optional |
* i usually just use the frozen tubs or bags of sweetened sliced frozen strawberries instead of fresh ones with the preserves. |
lemon filling |
3 large lemons |
1tbsp. cornstarch |
6 tbsp. butter, cut into pieces (do not use margarine) |
3/4 c. sugar |
4 large egg yolks |
meringue shells |
3 large egg whites |
1/8 tsp. cream of tartar |
3/4 c. sugar |
1/2 tsp. vanilla extract |
Directions:
1. Prepare Lemon Filling. While lemon filling is chilling, prepare Meringue Shells.
2. To serve, in a small bowl, with mixer at medium speed, beat cream until stiff peaks form. With rubber spatula, gently fold whip cream into lemon filling until blended.
3. In medium bowl, toss strawberries with preserves to coat evenly. Spoon lemon filling into meringue shells, dividing evenly. Top with strawberry mixture and garnish with mint leaves; place on dessert plates.
4. Lemon Filling:
5. From lemons, grate 1 TBSP peel and squeeze 1/2 cup juice. In 2-quart saucepan, with wire whisk, mix cornstarch and lemon peel and juice until blended. Add butter and sugar. Heat to boiling over medium-high heat, stirring constantly; boil 1 minute.
6. In small bowl, lightly beat egg yolks. Into egg yolks, beat about 1/4 cup hot lemon mixture; pour egg mixture back into lemon mixture in saucepan, beating rapidly to prevent curdling. Reduce heat to low; cook stirring constantly, until mixture has thickened (do not boil), about 5 minutes. Pour into medium bowl. Press plastic wrap onto surface. Refrigerate until chilled, about 3 hours or up to 3 days.
7. Meringue Shells:
8. Preheat oven to 200°. Line large cookie sheet with foil or parchment paper. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form when beaters are lifted. Sprinkle in sugar, 2 tablespoons at a time, beating until sugar has dissolved. Add vanilla; continue beating until egg whites stand in stiff, glossy peaks when beaters are lifted.
9. Spoon meringue into 6 equal mounds on prepared cookie sheet, 4 inches apart. With back of tablespoon, spread each mound into 4-inch round. Make well in center of each to form “nest”.
10. Bake until meringues are firm and just begin to color, about 2 hours. Turn off oven; leave meringues in oven 1 hour or up to overnight to dry. If not leaving overnight, cool completely on cookie sheet on wire rack. Store meringue shells in airtight container.
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