Cups with Lemon Cream and Meringues

The cups with lemon cream and meringues are a sophisticated and delicious dessert. Here is the recipe.

Ingredients

• 4 untreated lemons (for zest and juice)
• 150 g of sugar
• 3 eggs
• 1 tablespoon of cornstarch (cornflour)
• 50 g of butter
• Ready-made or homemade meringues (quantity to taste)

Preparation

1. Start by finely grating the zest of two lemons, being careful not to include the bitter white part.
2. Squeeze the juice of all four lemons and strain it to remove seeds.
3. In a large bowl, beat the eggs with the sugar until you have a frothy mixture.
4. Add the sifted cornstarch and mix well to avoid lumps.
5. Gently fold in the grated zest and lemon juice to the egg mixture, stirring gently.
6. Transfer the mixture to a saucepan and cook over low heat, constantly stirring with a whisk until the cream thickens.
7. Once the lemon cream has reached the desired thickness, remove it from the heat and add the butter cut into pieces, stirring until it has completely melted into the cream.
8. Let the lemon cream cool, then refrigerate it for at least an hour.
9. While the cream is cooling, prepare the meringues following your favorite recipe or use ready-made meringues.
10. To assemble the cups, distribute the cold lemon cream at the bottom of each cup, then crumble the meringues over it to fill the cup.
11. You can decorate the cups with slices of lemon, candied peel, or a dusting of powdered sugar.

Curiosity

Lemon cream, also known as “lemon curd,” is a classic of English pastry but is also very popular in Italy. Combined with crunchy meringues, it creates a contrast of textures and flavors that makes this dessert particularly appreciated on warmer days.

If you want an even more Italianized version of this dessert, you could try to prepare a base with crumbled biscuits (like shortbread or amaretti) and finish it off with fresh basil leaves or mint for an extra touch of freshness.