Description
A refreshing Lemon Layered Dessert featuring a smooth, tangy lemon custard base topped with a light, fluffy baked meringue layer. This dessert combines the bright citrus flavor of fresh lemons with the sweet, airy texture of golden-baked meringue for an elegant and satisfying treat.
Ingredients
Scale
Lemon Custard
- 4 large egg yolks
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
- 1/4 cup butter, melted
- 1 pinch salt
Meringue
- 4 large egg whites
- 1/2 cup caster sugar
- 1 tsp vanilla extract
Instructions
- Whisk egg yolks and sugar: In a mixing bowl, whisk the egg yolks with granulated sugar until the mixture is smooth, slightly thickened, and pale in color, ensuring the sugar begins to dissolve and the texture becomes creamy.
- Heat lemon mixture: Pour the fresh lemon juice and lemon zest into a saucepan and gently heat while stirring until just warm, being careful not to boil to preserve the fresh citrus flavor.
- Combine lemon and yolk mixture: Gradually add the warm lemon mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling and to evenly incorporate the flavors.
- Cook lemon custard: Return the combined mixture to the saucepan and cook over low heat, stirring continuously until it thickens enough to coat the back of a spoon, forming a smooth custard consistency.
- Finish custard: Remove the saucepan from heat, stir in the melted butter and a pinch of salt, then allow the custard to cool to room temperature to prepare for layering.
- Beat egg whites: In a clean mixing bowl, beat the egg whites with vanilla extract until soft peaks form, which means the whites hold shape but still have a slight droop at the tip.
- Add sugar to meringue: Gradually add caster sugar to the egg whites while continuing to beat until stiff, glossy peaks are achieved, ensuring a stable meringue that will brown nicely when baked.
- Preheat oven and prepare dessert: Preheat your oven to 375°F (190°C). Spoon half of the lemon custard into serving glasses or a suitable dish, filling them halfway.
- Top with meringue: Generously spoon the meringue over the custard layer, spreading it gently with a spatula to create a smooth surface covering the lemon custard completely.
- Bake the meringue: Bake the dessert in the oven for 10-12 minutes, or until the meringue turns a beautiful golden brown. Monitor closely to avoid over-browning.
- Cool and serve: Remove from the oven and let cool slightly before serving to allow the meringue to set with a crisp exterior and soft, airy interior, complementing the tart lemon layer beneath.
Notes
- Use fresh lemons for the best citrus flavor and aroma.
- Ensure no yolk gets into the egg whites to achieve stiff meringue peaks.
- Beat egg whites in a clean, grease-free bowl for better volume.
- This dessert is best served slightly warm or at room temperature.
- Leftovers can be refrigerated for up to 2 days but may lose meringue crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon dessert, meringue, lemon custard, baked meringue dessert, layered lemon dessert
