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Source: Better Homes and Gardens


Recipe Summary

35 mins
30 mins
1 hr
2 hrs 5 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • For shells, use the back of a large spoon to spread the meringue over circles on parchment paper, building up sides to form shells.

  • 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.

  • Just before serving, spoon 1 tablespoon of the lemon curd into each meringue shell. Place a few berries on lemon curd. Makes 8 servings.

Nutrition Facts

141 calories; fat 1g; cholesterol 15mg; saturated fat 1g; carbohydrates 34g; insoluble fiber 3g; sugars 30g; protein 1g; vitamin a 48.6IU; vitamin c 4.1mg; sodium 29mg; potassium 64mg; calcium 10.1mg; iron 0.2mg.