Best 5 Alternative To Lemon Meringue Topping Recipes

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Are you looking for a delicious and unique way to top your pies, tarts, and other desserts? If so, then you need to try an alternative to the classic lemon meringue topping. With so many delicious options to choose from, you're sure to find one that you and your family will love. From fluffy clouds of whipped cream to luscious chocolate ganache, there are endless possibilities when it comes to creating a decadent and flavorful topping. Whether you're looking for something light and airy or rich and decadent, you're sure to find the perfect alternative to lemon meringue topping.

Check out the recipes below so you can choose the best recipe for yourself!

MERINGUE SHELLS WITH LEMON CURD



Meringue Shells with Lemon Curd image

We love a dazzling dessert of meringue shells filled with sunny lemon curd. It's sweet and tart, crunchy and fluffy. Top this lemon curd dessert with whipped cream and berries. -Kris Brill, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14

6 large egg whites
1 teaspoon white vinegar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1-1/2 cups sugar
LEMON CURD:
1/2 cup sugar
2 tablespoons potato starch
1 cup water
1/2 cup plus 1 tablespoon lemon juice, divided
3 large eggs, beaten
2 teaspoons grated lemon zest
Whipped topping and fresh berries, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 225°. Add vinegar, vanilla, salt and cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star tip. Transfer meringue to bag. On a parchment-lined baking sheet, pipe meringue into twelve 3-in. round disks, building up the sides with meringue to form shells. Bake 45-50 minutes or until set and dry. Turn off oven (do not open door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet. , Meanwhile, in a small heavy saucepan, mix sugar and potato starch. Whisk in water and 1/2 cup lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon zest and remaining lemon juice. Transfer to a small bowl; cool without stirring. Refrigerate, covered, until cold., Spoon curd into meringue shells. If desired, top with whipped topping and berries.

Nutrition Facts : Calories 146 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 0 fiber), Protein 2g protein.

BLUEBERRY LEMON BARS WITH MERINGUE TOPPING



Blueberry Lemon Bars with Meringue Topping image

When lemon meringue pie and lemon bars collide with fresh blueberries, wonderful things happen.

Provided by MarieLizette

Categories     Desserts     Cookies     Bar Cookie Recipes     Lemon Bar Recipes

Time 5h5m

Yield 24

Number Of Ingredients 19

1 ½ cups all-purpose flour
½ cup almond flour
⅛ teaspoon salt
½ cup white sugar
4 tablespoons unsalted butter, at room temperature
4 tablespoons butter-flavored shortening
¼ teaspoon almond extract
2 cups white sugar
1 cup all-purpose flour, sifted
1 cup freshly squeezed lemon juice
¼ cup honey
6 large eggs - at room temperature, separated, divided
2 ½ tablespoons lemon zest, or to taste
¼ teaspoon baking soda
1 ½ cups fresh blueberries, or to taste
2 large egg whites
½ cup white sugar
¼ teaspoon cream of tartar
⅛ teaspoon fine salt

Steps:

  • Combine flour, almond flour, and salt for crust in a bowl.
  • Combine sugar, butter, shortening, and almond extract in the bowl of a stand mixer fitted with the paddle attachment; beat until light and somewhat fluffy. Add dry ingredients on low speed until just mixed, about 1 minute; do not overmix.
  • Drop dough into a 9x13-inch glass baking dish and flatten with floured hands, building up a 1/2-inch edge on the sides so the filling doesn't stick to the dish. Transfer to the refrigerator to chill for at least 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove crust from the refrigerator and bake on the center rack of the preheated oven until golden at the edges and pale golden in the center, 45 to 60 minutes. Remove from the oven and let sit on a wire rack until completely cool, about 30 minutes. Reduce oven heat to 300 degrees F (150 degrees C).
  • While the crust is cooling, combine sugar, flour, lemon juice, honey, 6 egg yolks, 4 egg whites, lemon zest, and baking soda for filling in a bowl. Whisk briefly to combine, but don't overmix because we don't want to over-aerate the filling. Set aside 2 remaining egg whites for the meringue topping.
  • Spread blueberries over the cooled crust, then pour filling over top.
  • Bake in the 300 degrees F (150 degrees C) oven, checking frequently, until filling is set, 40 to 50 minutes. Remove from the oven, turn oven off, and let cool to room temperature on a wire rack, about 30 minutes.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high, or 525 degrees F (274 degrees C).
  • Combine 2 reserved egg whites from the filling with 2 egg whites, sugar, cream of tartar, and salt for meringue in the top of a double boiler over simmering water. Whisk frequently, scraping down the sides with a rubber spatula to avoid scorching, until sugar has dissolved and mixture is hot, 2 to 3 minutes.
  • Remove egg white mixture from the heat and beat with an electric mixer on medium speed until soft peaks form. Increase speed to high and beat until meringue holds stiff, but spreadable, peaks. Spread and swirl meringue on top of the cooled blueberry bars.
  • Set the lemon bars under the preheated broiler until meringue is evenly toasted and golden brown, about 30 to 60 seconds; do not walk away.
  • Cut into 24 squares or triangles and refrigerate until chilled, about 3 hours.

Nutrition Facts : Calories 233.2 calories, Carbohydrate 40.8 g, Cholesterol 51.6 mg, Fat 6.7 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 2.3 g, Sodium 60.3 mg, Sugar 29.3 g

ALTERNATIVE TO LEMON MERINGUE TOPPING



Alternative to Lemon Meringue Topping image

If your like me and don't care for the meringue on lemon pie, this is absolutely delicious! I got the recipe from my husband's aunt who used to own a little cafe. Its very easy to make too!

Provided by emerymay

Categories     Dessert

Time 5m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 3

1 1/2 cups milk
106 g vanilla instant pudding mix (an also use lemon flavor)
1 cup whipping cream

Steps:

  • Combine milk and pudding mix. Set aside.
  • Whip whipping cream in seperate bowl until thickened.
  • Mix the one cup of whipping cream into the pudding mixture.
  • Put on top of lemon pie. Chill for a little while.
  • Enjoy! :).

Nutrition Facts : Calories 241.8, Fat 17, SaturatedFat 10.6, Cholesterol 62.9, Sodium 297, Carbohydrate 20.2, Sugar 16.3, Protein 2.8

MERINGUE TOPPING



Meringue Topping image

Provided by Suzanne Hamlin

Categories     easy, dessert

Time 10m

Yield 4 servings

Number Of Ingredients 3

1/2 lemon
1/2 cup egg whites at room temperature
1/2 cup granulated sugar

Steps:

  • Rub the lemon half all over the inside of an electric mixer bowl. Place the egg whites in the bowl and, with the whisk attachment, start to whip at medium speed. Add the sugar a tablespoon at a time, and whip until soft peaks form.
  • Place a generous scoop of the meringue on top of each serving of hot chocolate. The meringue will keep in a plastic container in the refrigerator for as long as two days.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 25 grams

EASY MERINGUE TOPPING



Easy Meringue Topping image

This is the simple recipe to create a meringue topping for your pies. This recipe is enough for 8 inch Pie. **For a 9 inch pie-Use 3 egg whites,6 TB sugar.** **For a 10 inch pie,4 egg whites,1/2 cup sugar**

Provided by OceanIvy

Categories     Dessert

Time 17m

Yield 1 pie

Number Of Ingredients 3

2 egg whites
4 tablespoons sugar
1/2 teaspoon vanilla extract

Steps:

  • Beat the egg whites until frothy.
  • Gradually add in the sugar,continuing to beat until stiff.
  • Combine vanilla extract.
  • Spread over pie and bake at least 10-15 minutes at 350.

Tips:

  • Use a variety of toppings: Don't limit yourself to just one type of topping. There are many different options available, so you can mix and match to create a unique and flavorful dessert.
  • Get creative with your presentation: The way you present your dessert can make a big difference in how it's received. Take some time to think about how you want to arrange the toppings and make it look visually appealing.
  • Don't be afraid to experiment: The best way to find new and exciting topping combinations is to experiment. Try different fruits, nuts, and spices to see what you like best.

Conclusion:

There are many delicious and creative alternatives to lemon meringue topping. With a little experimentation, you can find the perfect topping for your next dessert. So next time you're looking for a new way to top your pie, cake, or trifle, be sure to give one of these alternatives a try.

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