Upside-Down Mini Lemon Meringue (Print Version)
# Ingredients:
→ Graham Cracker Crumble
01 -
1½ sleeves graham crackers (about 10 crackers)
02 -
3 tablespoons granulated sugar
03 -
½ teaspoon kosher salt
04 -
6 tablespoons butter, melted and cooled slightly
→ Lemon Curd
05 -
4 large egg yolks
06 -
2 large eggs
07 -
1 cup lemon juice (from 4 to 6 lemons)
08 -
1 tablespoon lemon zest
09 -
1½ cups granulated sugar
10 -
6 tablespoons unsalted butter, at room temperature
11 -
Pinch of kosher salt
→ Meringue
12 -
4 large egg whites
13 -
½ teaspoon cream of tartar
14 -
1 cup granulated sugar
# Instructions:
01 -
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper. Pulse graham crackers in a food processor until they form fine crumbs. Transfer to a large bowl, add sugar and stir to combine. Incorporate melted butter until mixture resembles wet sand.
02 -
Spread crumb mixture evenly on the prepared baking sheet. Bake until golden brown and toasty, 7-9 minutes, stirring halfway through with a spatula.
03 -
Fill a medium saucepan with a few centimeters of water and bring to a simmer. In a large glass bowl, whisk together eggs, egg yolks, lemon juice, lemon zest and sugar. Set the bowl over the simmering water (double-boiler method).
04 -
Cook the mixture, whisking constantly, until thickened, 10-15 minutes. The curd should coat the back of a spoon and hold a line when you run your finger through it.
05 -
Remove from heat and whisk in butter one tablespoon at a time. Cover with plastic wrap directly on the surface and chill until firm, at least 3 hours or overnight.
06 -
Using a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at medium speed to soft peaks, about 3 minutes. The whisk should form gentle peaks that collapse back onto themselves.
07 -
Meanwhile, combine sugar with 120ml (½ cup) water in a medium saucepan. Bring to a boil over medium heat and cook until the syrup reaches 115°C (240°F) on a candy thermometer.
08 -
With the mixer running, slowly drizzle in the hot sugar syrup. Increase speed to high and whip to medium-firm peaks, about 5 minutes. Transfer to a pastry bag or zip-top bag with corner snipped if desired.
09 -
Spoon a few tablespoons of lemon curd into the bottom of individual ramekins or cups. Top each with graham cracker crumble, followed by a dollop or piping of meringue. Optionally, toast the meringue with a kitchen torch for a professional finish.
# Notes:
01 -
These mini desserts invert the traditional lemon meringue pie format, creating individual servings with the crust on top instead of the bottom.
02 -
The lemon curd can be made up to 3 days in advance and stored in the refrigerator.
03 -
For optimal presentation, assemble just before serving to maintain textural contrast.