Lemon-Meringue Shells

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  • Makes: 8 servings
  • Prep: 35 mins
  • Bake: 30 mins 300°F
  • Stand: 1 hr

Lemon-Meringue Shells

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Directions

  1. In a large mixing bowl let egg whites stand at room temperature for 30 minutes. Meanwhile, line a baking sheet with parchment paper or foil. Using a pencil, draw eight 3-inch circles on parchment paper or foil. Turn paper upside down on baking sheet; set aside.
  2. For meringue, add lemon juice and cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating on high speed about 7 minutes or until very stiff peaks form (tips stand straight) and sugar is nearly dissolved.
  3. For shells, use the back of a large spoon to spread the meringue over circles on parchment paper, building up sides to form shells.
  4. Bake in a 300 degree F oven for 30 minutes. Turn off oven. Let meringues dry in oven, with door closed, for at least 1 hour. Remove from paper. If desired, store in an airtight container in a cool, dry place for up to 1 week.
  5. Just before serving, spoon 1 tablespoon of the lemon curd into each meringue shell. Place a few berries on lemon curd. Makes 8 servings.
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Nutrition Facts (Lemon-Meringue Shells)

  • Per serving:
  • 141 kcal ,
  • 1 g fat
  • (1 g sat. fat ,
  • 15 mg chol. ,
  • 29 mg sodium ,
  • 34 g carb. ,
  • 3 g fiber ,
  • 30 g sugar ,
  • 1 g pro.

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