Ingredients
2 lemons
3 egg whites
1/4 cup granulated sugar
1/3 cup granulated sugar
Instructions
Pare lemons with microplane over muslin-lined bowl
Discard 0.5cm white pith and halve remaining lemons
Juice lemons thoroughly using citrus press
Whisk egg whites on parchment-lined sheet
Add sugar gradually until stiff glossy peaks
Transfer to piping bag with 3/4″ tip
Whisk lemon juice, zest, and 1/3 cup sugar
Chill until properly set for textural balance
Freeze custard layer for dramatic presentation
Notes
Anchor zest with mini marshmallows to keep custard crisp
Brush meringue piping tip with coconut oil for clean release
Use cold ingredients for custard layer to prevent weeping
Avoid overheating egg whites (>70°F) to prevent weeping
Ensure complete lemon surface zest for maximum floral aroma
Warm custard layer to improve curation or avoid piping gaps at meringue base
Substitute grapefruit zest for a bittersweet note
Replace cream of tartar with white vinegar for glossy meringue
- Prep Time: 25
- Cook Time: 12
- Category: No-Bake Dessert Recipes
- Method: Freezing and Preparation
- Cuisine: Modern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 46
- Sugar: 9.8g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 10.5g
- Fiber: 0.2g
- Protein: 0.5g
- Cholesterol: 0mg