Lime Meringue Cups
Lime Meringue Cups
Enjoy this quick and easy no bake dessert by Sarah Benjamin from Yummy Desserts.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 20 minutes
  • Cooking Time 20 minutes
  • Yield 6 servings
  • 6 Digestive biscuits, crushed or blitzed
  • 20 grams melted butter
  • 135 millilitres Lime juice (around 5-6 limes)
  • Zest of 3 limes
  • 6 Egg yolks
  • 150 grams Caster sugar
  • 125 grams Butter
  • For meringue:
  • 3 Egg whites
  • 150 grams Caster sugar
  • 150 millilitres Water
  • 1 Lemon wedge
  1. First, make the lime curd. In a bowl, beat the egg yolks and sugar together. Melt the butter over a low heat in a saucepan, then stir in the sugar and egg mixture and the lime zest and juice, and cook gently, stirring constantly. Stop when it's thick. Set aside to cool
  2. Now, make the Italian meringue. Run the inside of the bowl of a stand mixer with a lemon wedge. Simmer the caster sugar and water together in a saucepan. After 10 minutes of simmering the syrup, start whipping the egg whites until stiff peaks hold. Take the syrup off the heat and with the mixer running on a medium-high speed, carefully and slowly drizzle the syrup into the meringue. Once all the syrup is in, turn the mixer to a high speed and mix until stiff peaks hold, the meringue is shiny and cooled down. Transfer the meringue to a piping bag
  3. Next, assemble the pots. Mix the crushed digestives with the melted butter. Spoon into 6 glasses. Top with the cooled lime curd. Pipe some meringue on top. Using a blowtorch, lightly crisp the top of the meringue

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