Lemon cream meringues from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • jsguaium on April 13, 2025

    These were a big hit at Seder and were delicious next day (although not crunchy). Mine didn't look nearly as neat - piping the meringue probably only way to achieve that, as well as the nice even wells she has for the curd. I doubled everything - and added lime zest and juice to curd in place of one lemon, plus about a teaspoon of grated ginger. Very tasty and meringues aren't actually that sweet on their own.

  • bernalgirl on April 26, 2022

    This is an outstanding recipe. Her directions are perfect. I don’t make dessert often and don’t love to bake, but these are 100% worth the time and effort. And I love that the recipe serves 12, a perfect make-ahead recipe for entertaining

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