Lemon Layered Dessert
This dessert features multiple layers of creamy lemon custard and delicate meringue, assembled in a glass or dish to showcase the contrasting textures. The lemon custard provides a tangy and smooth filling, while the baked meringue adds a light, crisp topping. Overall, the finished dish displays soft, bright layers with a glossy appearance.
Equipment
- Mixing bowls
- Whisk
- Saucepan
- Baking sheet
- Oven
- Serving glasses or dish
Ingredients
- 4 large eggs separate yolks and whites
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice about 2-3 lemons
- 1 tbsp zest of lemon
- 1/4 cup butter melted
- 1 pinch salt
- 4 large egg whites for meringue
- 1/2 cup caster sugar for meringue
- 1 tsp vanilla extract
Instructions
- In a mixing bowl, whisk egg yolks with sugar until smooth and slightly thickened, and the mixture turns pale.
- Pour lemon juice and lemon zest into a saucepan, then heat gently while stirring until just warm.
- Gradually add the warm lemon mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- Return the combined mixture to the saucepan and cook over low heat, stirring continuously until it thickens slightly and coats the back of a spoon.
- Remove from heat and stir in melted butter and a pinch of salt. Let it cool to room temperature.
- Meanwhile, beat egg whites with vanilla extract until soft peaks form.
- Gradually add caster sugar to the egg whites, continuing to beat until stiff, glossy peaks are achieved.
- Preheat your oven to 375°F (190°C). Spoon the lemon custard into serving glasses or a dish, filling halfway.
- Top the custard layer with a generous layer of meringue, spreading it gently with a spatula to create a smooth surface.
- Bake in the oven until the meringue is golden brown, about 10-12 minutes, monitoring for even coloration.
- Remove from oven and let cool slightly before serving. The meringue should be crisp on the outside while the inside remains soft and airy.
