Description
A refreshing and tangy Lemon Layered Dessert featuring a smooth lemon custard base topped with a light, fluffy meringue layer baked to golden perfection. This dessert combines citrusy brightness with a sweet, airy finish, perfect for any occasion.
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 melted butter
- 1 pinch salt
Meringue
- 4 large egg whites
- 1/2 cup caster sugar
- 1 tsp vanilla extract
Instructions
- Prepare the egg yolk mixture: In a mixing bowl, whisk together the 4 large egg yolks and 1 cup granulated sugar until the mixture is smooth, slightly thickened, and pale in color, ensuring it is fully combined and creamy.
- Heat lemon juice and zest: Pour 1/2 cup fresh lemon juice and 1 tablespoon lemon zest into a saucepan. Heat gently on low while stirring constantly until the mixture is just warm, releasing the citrus aroma.
- Combine lemon juice with yolks: Gradually add the warm lemon mixture into the egg yolk and sugar mixture, whisking continuously to prevent the eggs from curdling and to combine evenly.
- Cook the custard: Transfer the combined mixture back to the saucepan and cook over low heat. Stir continuously until the custard thickens slightly and coats the back of a spoon, indicating proper consistency.
- Add butter and salt: Remove the custard from heat, then stir in 1/4 cup melted butter and a pinch of salt. Allow the custard to cool to room temperature before proceeding.
- Beat egg whites for meringue: In a clean bowl, beat 4 large egg whites with 1 teaspoon vanilla extract until soft peaks form, creating a fluffy base for the meringue.
- Incorporate sugar into meringue: Gradually add 1/2 cup caster sugar while continuing to beat the egg whites until stiff, glossy peaks form, ensuring a stable meringue.
- Preheat oven: Set your oven to 375°F (190°C) to prepare for baking the dessert.
- Assemble the layers: Spoon the cooled lemon custard into serving glasses or a chosen dish, filling them halfway to create the first layer.
- Add the meringue topping: Gently spoon the meringue over the lemon custard, spreading it evenly with a spatula to form a smooth, thick layer.
- Bake the dessert: Place the assembled dessert in the preheated oven and bake for 10-12 minutes or until the meringue turns a light golden brown. Keep an eye on the coloration for an even finish.
- Cool and serve: Remove the dessert from the oven and let it cool slightly. Serve warm or at room temperature, enjoying the crisp exterior and soft, airy interior of the meringue atop the tangy lemon custard.
Notes
- Use fresh lemon juice for the best flavor and brightness.
- Ensure egg whites are beaten in a grease-free bowl for maximum volume.
- Do not overcook the custard, as it may curdle or become grainy.
- You can prepare the custard in advance and refrigerate it before assembling.
- For a decorative touch, sprinkle extra lemon zest on top after baking.
- Make sure the meringue seals the edges well to prevent it from shrinking during baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 glass)
- Calories: 280 kcal
- Sugar: 35 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 155 mg
Keywords: lemon dessert, lemon custard, meringue topping, baked lemon dessert, citrus dessert, layered dessert
