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Recipe: Yummy Lemon meringue on Coffee

Lemon meringue on Coffee. This Lemon Meringue Tart is very similar to the Lemon Curd Tart recipe on the site except it is topped with a billowy sweet meringue. Most would agree that there are few desserts this irresistible; that combination of a sweet and crisp almond pastry crust with a lemon filling that's wonderfully tart and. A buttery shortbread crust, super smooth lemon curd filling and golden swirls of meringue come together in this sweet and tart lemon dream.

Lemon meringue on Coffee WHAT: Like lemon meringue pie, but -- if you can believe it -- even more impressive. HOW: Make three meringue rings, then layer them with lemon curd and a creamy, tangy pistachio filling. Top with whipped cream and white chocolate curls. You can cook Lemon meringue on Coffee using 7 ingredients and 7 steps. Here is how you cook that.

Ingredients of Lemon meringue on Coffee

  1. Prepare of meringue topping.
  2. Prepare 1 of lemon or lemon zest.
  3. It's 2 of egg white only.
  4. You need 1/2 cup of sugar.
  5. You need of coffee fingers.
  6. You need 1 cup of coffee, with milk to taste.
  7. It's 20 of sponge fingers.

WHY WE LOVE IT: When you're going to spend a long. Lemon meringue pie, with its tender-crisp crust, tangy-rich filling, and light-as-air meringue, is the perfect mid-winter baking project. Now for the hard part: Your lemon meringue pie must cool completely before you slice it, about six hours. The wait will be worth it, though, because the filling will.

Lemon meringue on Coffee step by step

  1. make the meringue topping first. Whisk the egg white until soft peaks form (completely wuite but not hard).
  2. Fold the sugar into the egg white, and whisk untill stiff peaks form (completely white, doesn?t flow out of bowl).
  3. Squeeze a wedge of lemon, or grate lemon zest into the white. Fold to mix, and set aside..
  4. Line a baking tray, and prepare to put together everything. Dip the sponge fingers, one at a time, quickly into the coffee. do not soak them through. Place them on the baking tray..
  5. Take the topping, and use a teaspoon to cover the top of each sponge finger. do NOT flatten the topping with the spoon..
  6. Bake the fingers until topping starts to turn slightly brown and crispy. I used a toaster oven so it was 5mins on a timer, but you have to be careful not to burn the topping..
  7. Serve immediately, as once cooled the topping may collapse. Great for anything from a buffet dessert, to a small party..

I wanted my meringue pie from the restaurant but they were sort of opening at the certain time and were closed to the public so I was a little furious and The whipped creme coffees ARE a CREATION! Didnt drink any beer this time so cannot recommend not comment! Go yourself and order their beer. The key to a good lemon meringue pie is delicious lemon filling. Fresh lemon juice is a non-negotiable here.