Lemon Meringue Shells Filled With Fresh Raspberries & Zesty Lemon Curd
Summer is finally here – woohoo! The extra vitamin D is great and all, but the soaring temperatures can lead to dehydration, so it's important to stay cool on the particularly warm days. Thankfully that should be no problem with these these refreshing lemon meringue cups filled to the brim with a creamy delight. The perfect dessert for a hot summer day!
You'll Need (for 6):
For the lemon meringue shell:
- 3 egg whites
- 3 oz sugar
- yellow food coloring
- 2½ oz powdered sugar
For the lemon curd:
- 4 eggs
- 5 oz sugar
- 5 fl oz lemon juice
- zest from 3 lemons
- 10 oz butter, cubed
- piping bag & tip
- 6-cavity half sphere silicone mold
- cookie crumbs
- mint leaves
1. Preheat the oven to 200°F. Beat the egg whites, add the sugar and food coloring, and gradually stir in the powdered sugar.
2. Spoon the mixture into a piping bag.
3. Cut the silicone mold into 6 individual pieces, place them upside down on a pan, pipe the lemon meringue mixture around the half spheres, and bake for 45 minutes.
4. Meanwhile, prepare the lemon curd. Whisk the eggs and sugar in a pot over medium heat. Add the lemon juice and lemon zest and bring to a boil. Stir in the butter until a smooth cream forms. Refrigerate the finished lemon curd for 2 hours.
5. Carefully remove the lemon meringue shells from the silicone molds and place them on a plate. Fill 3 shells with lemon curd, fresh raspberries, and cookie crumbs, and top with an empty shell. Garnish the finished lemon meringue bombs with mint leaves.
When life gives you lemons, use them to make this sweet treat!
You can find the recipe for the Triple Layer Ice Cream Bombe featured in the bonus video here.