Lemon meringue with cream is a tart and sweet dessert that is perfect for any occasion. The lemon meringue is light and fluffy, while the cream adds a richness and depth of flavor that is simply irresistible. This dessert is sure to please everyone at the table.
The lemon meringue is light and fluffy, while the cream adds a richness and depth of flavor that is simply irresistible. This dessert is sure to please everyone at the table. The tartness of the lemon is balanced perfectly by the sweetness of the meringue, and the cream adds a lovely richness that takes this dessert to the next level. If you are looking for a show-stopping dessert that is sure to impress, look no further than lemon meringue with cream.
How to prepare lemon meringue with cream
- Preheat oven to 375 degrees Fahrenheit.
- In a medium bowl, combine egg whites, lemon juice, and cream of tartar. Beat with an electric mixer on medium-high speed until stiff peaks form.
- Gradually add sugar to the egg white mixture, beating on medium-high speed until all of the sugar has been incorporated and the meringue is glossy and stiff.
- Spoon the meringue into a piping bag fitted with a star tip, and pipe it onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15 minutes, or until the meringues are golden brown and crisp.
- Serve the lemon meringues with whipped cream and a dusting of powdered sugar.
To make this delicious dessert, start by making the lemon meringue. Whip the egg whites until stiff peaks form, then gradually add in the sugar until the mixture is glossy and stiff. Next, add the lemon juice and zest and continue to mix until well combined.
Next, make the cream. In a large bowl, whisk together the heavy cream, sugar, and vanilla extract until thick and creamy. To assemble the dessert, start by spooning the lemon meringue into the bottom of a glass or bowl. Top with a dollop of cream, then repeat until all the ingredients are used up. Serve immediately and enjoy!
