Egg-Cellent Lemon Meringue

Egg-Cellent Lemon Meringue , By www.blognindi.site .

Check out this delicious egg like lemon like meringue dessert! #desserts #lemons #eggs #cooking

Total Time: 60 Minutes, Servings: 8 Servings

Ingredients :

• 6 egg whites from about 6 large eggs (this should be about 2/3 cup)
• 1¼ cups plus 1 tablespoon granulated sugar
• ¼ teaspoon Diamond Crystal kosher salt; use half as much if iodized
• ¼ teaspoon cream of tartar
• 1 teaspoon coconut oil
• 1 10 oz jar lemon curd
• 1 8 oz container prepared whipped topping, such as CoolWhip

Instructions :

• Preheat
• Preheat oven to 200˚F. Grease the silicone mold with the coconut oil.
• Heat
• Set the bowl of an electric mixer or a heatproof bowl over a pot of simmering water. Heat the egg whites and the sugar, stirring constantly, until it reaches about 175˚F.
• Beat
• Using the whisk attachment, beat the egg white mixture with the cream of tartar and salt until very stiff peaks form.
• Pipe
• Transfer the meringue to the piping bag fitted with the #3 tip. Pipe small dollops of the meringue into the silicone mold, creating a dome shape with an open center.
• Bake
• Bake for 1 hour 30 minutes, then shut off the oven and leave the meringues inside to gradually cool down as the oven cools. This ensures a crisp, dried out meringue.
• Place
• While you are waiting for the meringues to cool, place the lemon curd and about ½ of the whipped topping into piping bags. Refrigerate until ready to use.
• Pipe
• Once the meringues are cool, carefully remove them from the silicone molds. Pipe in about 1 tablespoon of whipped topping and 1 teaspoon of lemon curd into each half egg, then secure 2 halves together with a bit more whipped topping. Serve immediately.

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