• Skip to primary navigation
  • Skip to main content

Flour & Fig

Chef Marjorie Perotti-Brewster

  • Recipes
    • Holiday
    • Cakes & Tarts
    • Breads & Yeast Doughs
    • Cookies & Bars
    • Savory
      • Asian Cuisine
    • Basics
  • Tips & Techniques
  • History
  • About
    • The Story
    • The Chef
    • At the Villa
  • Contact
You are here: Home / Recipes / Meringue Shells with Lemon Custard

Meringue Shells with Lemon Custard

March 4, 2021

Meringue Shells with Lemon Custard
AuthorMarjorie Perotti-Brewster
DifficultyBeginner

When making the Meyer Lemon Tart, you will have four egg whites and some lemon custard left over. This easy dessert is a great way to use these two items. Simply make meringue shells 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.

 

Yields4 Servings
 4 Meringue Shells
 Lemon filling left over from the Meyer
 Fresh Raspberries
CategoryCakes & Tarts

Ingredients

 4 Meringue Shells
 Lemon filling left over from the Meyer
 Fresh Raspberries

Directions

Meringue Shells with Lemon Custard
IngredientsDirections

[mailpoet_form id="4"]

Contact | Privacy Policy | Terms of Service | Disclaimer
Copyright © 2023 Marjorie Perotti-Brewster. All rights reserved.