Lemon Meringue CupsPrint Recipe
- 3 lemons, halved and juiced ( save the juice for another time)
- 1/4 sugar
- 2 separated, reserve the whites in a bowl
- 1 cup Greek yogurt
- 1 tbsp honey
Take a pan and place the lemons cut side up so it is submerged in water. Bring to a light simmer for about 30 minutes until the shells are soft.
Take the shells and remove the inner white membrane, place into a blender with 1/4 sugar and 2 egg yolks.
Preheat the oven to 350F.
In a pan, place the lemon mixture and the yogurt and bring to a light simmer. Whisk constantly so it doesn't boil or stick but let it thicken, this should take about 15 minutes.
Place the lemon mix into 4 ramekins and onto a baking sheet before placing in the oven for 20 minutes.
While the custard cooks, beat the egg whites with a dash of salt and the honey until stiff peaks form. Take the puddings out of the oven, top with the egg white and bake for 5 minutes.
Let cool to room temperature before serving.
For a darker, or blacken meringue top, turn the boiler on low for the last 3 minutes.
Is there anything more delicious and reminiscent of summer than lemons? Sweet, tart, sour, acidic, and universally the cook’s best friend. Since we use them all the time, let’s say for squeezing that strong matcha lemonade you just downed or layering over freshly baked fish. We are bound to have some of the residual shells if your not a serial zester and this pudding recipe is the best way to use those shells up. I took the idea to make the lemon base from a recipe I read in Bon Appetit, and made the shells sweet with a little monk fruit sugar.
Once the puree is made in the blender, I added some egg yolks and protein rich Greek yogurt to make a custard that is then baked and topped with honey kissed egg whites. Cook the custard again topped with the egg whites until they turn brown and maybe even burn a bit and let it cool before serving. You can top it with some sweet glazed sliced almonds, fresh lemon zest, or a bit of a raspberry coulis if thats on hand. Each bite is a strong lemon punch, acid and sweet and its under 100 calories, plus packed with protein for a dessert that is not only decadent, but delicate on the waistline!