Lemon Meringue Bombs
Refreshing lemon meringue cups filled with a creamy delight. The perfect dessert for a hot summer day!
Equipment
- piping bag & tip
- 6-cavity half sphere silicone mold
Ingredients
- 3 egg whites
- 3 oz sugar
- yellow food coloring
- 2.5 oz powdered sugar
- 4 eggs
- 5 oz sugar
- 5 fl oz lemon juice
- zest from 3 lemons
- 10 oz butter, cubed
- raspberries
- cookie crumbs
- mint leaves
Instructions
- Preheat the oven to 200°F. Beat the egg whites, add the sugar and food coloring, and gradually stir in the powdered sugar.
- Spoon the mixture into a piping bag.
- 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.
- 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.
- 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.
