SRC: Meringue Cups with Meyer Lemon Cream and Fresh Raspberries

by Holly on February 4, 2013

lemon creme meringues -

Believe it or not, while I do know some people who are upset that good ole Punxsutawney Phil predicts we’ll have an early Spring this year, I’ve got to tell you that after December’s and January’s performances I’m not one of those people. I personally am hoping that Phil is spot on and this Winter will be over sooner rather than later.

All the snow, horrible inversion smog and muck, plus awful roads and freezing temperatures has desperately made me wish I was somewhere warm. The hubs has been to not one, not two, but THREE fantastic destinations in the past two months while I’ve been freezing here. It’s made all this awful weather just that much more awful to put up with and slog through. Don’t get me wrong, had there been a way for us to swing it for me to go with him on at least one of those trips I would have packed my bags, but the reality is that arranging for someone to ‘be me’ with the kids is just shy of impossible for a variety of reasons.


lemon creme meringue serving -

So. I am craving Spring in all things, while still taking advantage of the Winter’s citrus bounty… which always seems so odd to me that it’s when it’s in season, but thank the heavens that that’s when it is. I’m sure that right there could be proof of intelligent design.

This month for the Secret Recipe Club {SRC} I was given Kim’s blog, Everyday Mom. I thoroughly enjoyed going through Kim’s posts and loved the fun ideas she has and little bits of their everyday life. We have a lot in common including an early start on our love of cookbooks, love to bake and cook, each have 3 kids. I especially still want to go back and try a version of her Black Bean Sweet Potato Quesadilla – that was my plan for the month as well, to make that recipe to go along as the ‘food’ portion of my lunch with these baked meringues, but I never had a chance between sick kids, sick husband and sick me to get to it.  I’m just glad I at least got these made as soon as I received my assignment!

lemon creme meringue -

While choosing what I wanted to make though I noticed that she participates in The Cake Slice Bakers (one I participated in long ago and had to give up, like the other clubs I loved, due to life eating me alive with three complicated kids). I loved that club and loved making the different recipes. The one that she shared was about some beautiful Meringue Cups filled with a lemon cream and topped with fresh berries.

I actually had everything on hand for this recipe so when I looked at it I decided to just jump on in and make it. The original version calls for piping the meringue on top of itself to create little cups or baskets that bake up to be crisp on the outside and slightly chewy on the inside and basically remind me of mini Pavlovas so I knew they would be a hit with the kids.

lemon creme meringue front-

I even had a little bag of Meyer lemons I had picked up at the store earlier in the week, just because I can’t resist them, so I used those to make the cream filling (lime cream in the original recipe). The entire dessert, while it takes a bit of time and so planning, really isn’t complicated to make at all. I was too lazy to pipe the meringue before baking, but the scoops with a little help, Pavlova style, were fun to make and my boys loved them. The lemon cream was perfect on top and a few fresh raspberries and a sprinkling of powdered sugar to top it off also made these individual desserts absolutely lovely.


Between the colors and the flavors, these little darlings were the perfect Winter doldrum pick-me-up!

Other recipes to try from Everyday Mom:

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sarah k @ the pajama chef February 4, 2013 at 10:24 am

what a great pick for SRC! and i’m with you- i hope phil is right & spring is coming early. snow? booo!

Holly February 4, 2013 at 10:32 am

Amen to the end of winter, right?! This one was fun to make. We love little pavlovas and this wasn’t too different – just a bit more on the crunchy instead of chewy side.

Shannon @ Searching For Dessert February 4, 2013 at 10:27 am

I wish my husband liked meringues…I may have to make them and eat them all myself! They look delicious!

Holly February 4, 2013 at 10:35 am

You should! You know, Im not a fan of meringue that’s just barely cooked myself, but these are mostly crunchy and dry with a little chew. If its that egg white foamy texture he hates then you won’t find that here anyway. You could also top these with just whipped cream and fruit or even chocolate mousse!

sara February 4, 2013 at 11:02 am

Absolutely gorgeous! These look so tasty…and the berries on top are so pretty! 🙂

Holly February 4, 2013 at 7:12 pm

Thanks Sara! They were fun to make. I can’t wait to try them with other topping combinations too.

Lisa~~ February 4, 2013 at 1:31 pm

I too can’t wait for spring, so over winter. Your baked meringues are absolutely gorgeous!

I’d love for you to check out my SRC entry Lemon Almond Biscotti.


Holly February 4, 2013 at 7:13 pm

Thanks Lisa! Yeah, a winter dessert intervention was definitely in order!

Lisa @ Sweet as Sugar Cookies February 4, 2013 at 2:08 pm

Those look so light and elegant, they must melt in your mouth like little clouds.

Holly February 4, 2013 at 7:25 pm

Hi Lisa! Thanks! I’m sitting here thinking about your comment and I’d have to say they are more crunchy and substantial, like a meringue cookie. If you are looking for a chewier, melt in your mouth texture you’d probably do better with a true Pavlova recipe. These are still really great though!

Cookaholic Wife February 4, 2013 at 5:10 pm

They look too pretty to eat!

Holly February 4, 2013 at 7:27 pm

Hi Nichole! Thanks! I kind of agreed, but it certainly didn’t stop my 9YO from digging in and demolishing his! 😉

Suzan @ The Lazy Suzan February 4, 2013 at 6:33 pm

So pretty!

Holly February 4, 2013 at 7:29 pm

Thanks Suzan! I can’t wait to try some other versions and colors!

Betty February 4, 2013 at 8:13 pm

I love this dainty little dessert! Wouldn’t it be perfect for a tea? And I just happen to have a bag of Mayer lemons in my refrigerator. 🙂

Holly February 4, 2013 at 8:33 pm

Haha, Betty! I’ve always known we were kindred spirits! I was just thinking the other day that I seem to think of most everything I make in terms of a tea party or brunch 🙂 Thanks!

angela@spinachtiger February 4, 2013 at 9:30 pm

Those are so cute and a great pick for a light dessert.

Holly February 4, 2013 at 9:33 pm

Thanks Angela! I was really happy with how they turned out. It would be fun to do the meringue piping like baskets or even hearts too. I just took the easy way out this time so I love how pretty they still were.

Jess February 4, 2013 at 10:55 pm

I wish I could send some of our sunshine and warmth your way. I wouldn’t mind a blustery winter day, myself – totally that “grass is always greener” thing I guess. I love the elegance of these desserts, and meringue is always so fun to eat – so light and airy with that nice crunch and sweetness – yum!

Holly February 5, 2013 at 1:27 pm

That’s so funny Jess! I can understand though. I think the cold and snow wasn’t even what really got to me so much as how our air quality with the inversion just trapped all the gross air in for weeks. It’s been disgusting (worst in the country I think!)

The meringues are definitely fun. There’s just still something so different about them even though they are so simple!

Kirstin February 5, 2013 at 1:24 pm

WOW! yummy and so pretty. Great choice. I’m an SRC member as well…group D

Holly February 5, 2013 at 1:28 pm

Thanks Kirstin! Always great to meet another SRC friend!

Katrina February 6, 2013 at 10:59 am

Yum! I’m seriously thinking of making these right now. Love meringues. So do my boys, so they’d probably love this. And I have some Meyer lemons to use. And I’m SO tired of this winter, too. Beautiful photos, by the way.
AND yes, let’s get together. Fridays are good for me, because my husband often doesn’t have to go in to work, so I don’t have to make sure I’m home in time for the kindergartener. Otherwise, I only have from about 9 a.m. to 12:30. How about you?

Holly February 6, 2013 at 11:29 am

Thanks Katrina! You should make them!!

Fridays in the morning are good for me. Mon or Wed I can do mornings too, it just depends on planning and the date. 🙂 Feb 22nd maybe?

Isabelle @ Crumb February 6, 2013 at 12:52 pm

It’s nice to know I’m not the only one who can’t walk by a bag of Meyer lemons without snapping them up! 🙂
I love this flavour combination… it sounds like a more elegant sort of lemon meringue pie, which is probably one of my favouritest desserts in the world. I’ve bookmarked this recipe for the next time I want to make a fancy dessert!

Holly February 7, 2013 at 9:02 am

Haha Isabella! For sure. I see those Meyers and they always seem to just call my name. 🙂 This kind of did remind me of lemon meringue. The lemon was definitely flavorful, but you could still up the flavor even more with a little extra lemon oil if you wanted too. I want to try it with regular lemons and strawberries next time, like strawberry lemonade!

Camilla @ Culinary Adventures February 6, 2013 at 11:30 pm

Beautiful, beautiful work. I love pavlovas and yours look so amazing. I will definitely be making these soon. Maybe this weekend!

Holly February 7, 2013 at 8:59 am

Thanks Camilla! They really are fun to make. These a bit more on the crunchier side from a pavlova but it was a nice change!

Elizabeth@ Food Ramblingse February 7, 2013 at 8:34 am

WOW! Delish!

Holly February 7, 2013 at 9:00 am

Thanks Elizabeth!

Utah Sushi Roll February 7, 2013 at 2:01 pm

I’ve always preferred strawberries to raspberries but these photos and the descriptions just might change my mind. I’m with you on the craving spring. We’ve had so much snow this year, at least we can hope all the moisture will make for more beautiful and scrumptious berries to try this recipe out.

Great shots, thanks for sharing!

Utah Sushi Roll

Margaret February 8, 2013 at 7:46 pm

Nothing like some bright citrus to make spring feel close. I love how these look. Bet they were good.

Holly February 8, 2013 at 8:29 pm

Thanks Margaret! Citrus really is good for that bright color in winter, isn’t it? So helpful with all the snow and cold we’ve had here!

Vera Zecevic – Cupcakes Garden February 10, 2013 at 6:53 am

This look absolutely gorgeous!

Holly February 10, 2013 at 12:41 pm

Thanks Vera!

CJ @ Morsels of Life February 21, 2013 at 4:53 pm

I’m with you! I hope Phil’s right – spring can’t get here fast enough.

Your meringues look super tasty too! I like how you used the two whites in one part, and the two yolks in the other. Now you don’t have to deal with leftover egg halves. 🙂

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