Meringue Shells with Lemon Custard
When making the Meyer Lemon Tart, you will have four egg whites and probably some lemon custard left over. This easy dessert is a great way to use these two items. Simply make meringue shells (see recipe)using the egg whites, fill with a spoonful of the leftover custard, and top with a few fresh berries. It’s a light, delightful treat. The custard will last several days in the refrigerator, and meringue shells will last several weeks when stored in an air tight container. There should be enough for four 4” meringue shells.
Ingredients
- 4 Meringue Shells
- 1 cup Lemon filling (275g) see Lemon Tart Recipe
- Fresh Raspberries
- Powdered sugar or sweetened whipped cream optional toppings
Instructions
- Fill each of the 4 meringue shells with 1/4 of the custard and top with the fresh raspberries.
- You may also wish to dust with a bit of powdered sugar or a spoon of sweetened whipped cream.