How to Make Lemon Meringue

Stiff peaks in a meringue.

Meringues are made primarily of egg whites, and the stiffly beaten, baked meringues are a favorite treat, particularly reminiscent of the mid-20th century. Lemon meringues are crunchy and airy on the outside and slightly chewy inside, and the bright citrus flavor works perfectly with this texture. Lemon meringue is easy to whip up and a perfect light dessert to end any meal.

Things You'll Need

• 1/2 cup lemon juice
• 1 tablespoon grated lemon zest
• 3 egg whites
• 3/4 cup sugar
• 1 teaspoon white vinegar
• 2 teaspoons cornstarch

Instructions

1. Preheat the oven to 300 degrees F. Beat the egg whites in an electric mixer until they take on a foamy texture.

2. Add the sugar, vinegar, cornstarch and lemon juice to the egg whites. Beat until stiff. Test the stiffness of the whites by pressing the whisk into the egg whites and pulling it out. If stiff peaks form in the egg whites, then it is ready. Another way to test it is to hold the bowl upside down. If the egg whites stay in the bowl, they're stiff enough.

3. Fold the lemon zest into the egg white mixture with a spatula. Do this gently to avoid any air escaping.

4. Spoon the lemon meringue into a plastic bag. Cut off one corner of the bag, and squeeze out about 2 tablespoons at a time onto a baking sheet. Bake the lemon meringues for about 40 minutes, or until slightly browned.

References

• How to Cook Egg Whites -- Meringue Recipe
• Lemon Meringue Bites
• How to Cook Everything Vegetarian by Mark Bittman: Meringues