Lemony Lemon Meringues

I love lemon, and I love meringues, so a combination of the two would have to be a home run.  We had a little lemon party with the ladies from church, and I always try to bring something gluten free (because I want to eat too!).

I decided to try out a new lemon curd recipe, and sandwich it between two small meringues.

I used the for merry meringue  recipe, omitted the jello powder, and folded in about 1 tsp of lemon zest right at the end.

The lemon curd was delicious, and it made for a perfectly satisfying treat on a hot summer day.

Simply prepare the meringues, cool, and then right before serving, spread a thin layer of lemon curd on the underside of one meringue.  Top with another meringue.

I recommend assembling the meringues right before serving.  The curd will soften the meringues quite a bit, and if you don't want a big sticky mess, I'd wait. They were delicious.


Lemon Curd
Grated zest of 1/2 lemon
1/3 Cup strained lemon juice
5 Tbsp sugar
1 egg
1/2 tsp vanilla

Combine the juice, zest, and sugar in a small saucepan, and bring to a simmer. In a small bowl, beat egg until light. Beat part of the hot lemon mixture into the egg. Add the egg mixture back into the saucepan. Cook, stirring constantly, until the mixture starts to simmer around the edges of the pan. Continue to cool, and stir an additional 15 seconds. Strain if desired. Add vanilla. Cool.

 Once again, here's the link for the meringues.

For more information on the Lemon themed meeting we had, you can find my source here.  The lemon curd recipe is adapted from the information provided in the meeting.

Holiday Recipe Week: Merry Meringues

It is day two of Holiday Recipe Week, and today I'm sharing a recipe that has become a recent holiday tradition.  

It has been a little over six years since I was diagnosed with Celiac Disease.  I was soon thrown into the world of gluten free food, and was forced to learn how to cook new foods.  I had never made meringues in my life, but soon found that they were a great gluten free dessert.  They are naturally gluten free, and naturally delicious. 

During my first year of diagnosis I stumbled upon this recipe for Merry Meringues (Kraft Foods).  They have now become a holiday staple.  I often bring this to holiday parties, and they are quickly devoured (by all, not just me).  The light flavor and texture of these meringues is always welcomed, when overwhelmed by rich holiday foods.

Chocolate Meringue Clouds with Sweet Cherry Syrup-Gluten Free

It is officially summer, wether or not it feels like it.  Summer means oh so many things to me: Barbecues, family reunions, flip-flops, cracked heels (more on cracked heels later), cool drinks, and tasty treats.  I don't know about everyone else, but the summer heat can really kill your appetite.  I love to have some light desserts when it comes to entertaining (and indulging).

Meringues are light and won't sit heavy in your stomach on a hot summer days. They are very versatile and can be dressed up (with syrup, berries, chocolate, or whipped cream) or be served as a tasty cookie as is. Most meringues are also naturally gluten free-making them a great choice for those of us who live with Celiac Disease or who are on a gluten-free diet. Don't be scared off by the fact that they are gluten free-my husband enjoys these as well. You can find the recipe here.

This particular variation was inspired by some slightly over ripened cherries that I had sitting in my refrigerator.  I hope that you enjoy.  The syrup is made by pitting and pureeing ripe cherries.  Cooking over medium heat with some sugar, corn syrup, and a drop of food coloring.  Cook until mixture begins to thicken.

I really love Hershey's new special dark baking cocoa.  It makes everything oh so delicious.

If you try it out let me know what you think.