Lemon Meringue Eggs | Schnucks

Lemon Meringue Eggs

Desserts, Easter

When life hands you lemons, make Lemon Meringue Eggs.

3H

18

When life hands you lemons, make Lemon Meringue Eggs.

Ingredients

  • 4 large egg whites
  • 1 tsp. vanilla extract
  • 1/2 tsp. cream of tartar
  • 2 1/4 cups powdered sugar, sifted
  • 1 (10 oz.) jar lemon curd
  • 1 cup frozen whipped topping, thawed

Instructions

  1. Allow egg whites to stand at room temperature for 30 minutes. Line two large baking sheets with parchment.
  2. Position a rack in the lower third of the oven and preheat oven to 250 degrees.
  3. In a large mixing bowl beat egg whites, vanilla and cream of tartar with an electric mixer on medium speed until soft peaks form. Add powdered sugar, 2 tablespoons at a time, beating on high speed until stiff peaks form and sugar has almost dissolved.
  4. Using a metal tablespoon, drop heaping dollops of meringue onto parchment, leaving 1–2 inches in between and using the back of the tablespoon to make a shallow well in the center of each.
  5. Bake for 35 minutes without opening oven. Turn oven off; let meringues dry in oven with door closed for 1 hour. Lift meringues off paper and let cool. Transfer to an airtight container and store at room temperature up to 4 days.
  6. Meanwhile, in a small bowl combine lemon curd and whipped topping. Cover and refrigerate until ready to serve.
  7. To serve, spoon lemon curd mixture into meringue shells.

Nutrition Facts

130 CALORIES Per Serving

FAT: 3G

SATURATED FAT: 2G

CHOLESTEROL: 41MG

SODIUM: 27MG

CARBOHYDRATES: 24G

FIBER: 0G

SUGAR: 23G

PROTEIN: 2G

X