These Lemon Meringue Mini Cakes are a delightful fusion of airy meringue (puslice) paired with a zesty lemon cream, topped with fresh fruit and chopped pistachios. The combination of the crisp meringue base, the creamy lemon filling, and the freshness of the fruit creates a symphony of flavors and textures that’s both refreshing and indulgent.
Why You’ll Love This:
- Citrus Freshness: The lemon cream offers a perfect balance of sweet and tart.
- Light and Airy: The meringue base is wonderfully light, making it a great choice for a less heavy dessert.
- Versatile Toppings: Customize with your choice of fresh fruits and nuts.
Perfect Occasion: These mini cakes are perfect for high tea, summer gatherings, or as an elegant dessert at dinner parties. They’re also fantastic for special occasions like bridal showers or anniversaries.
Decoration Tips:
- Fruit Topping: Use a variety of colorful fresh fruits for a vibrant look.
- Pistachio Sprinkle: Adds a lovely green color and a nutty crunch.
- Mint Leaves: For a fresh and decorative finish.
For the Meringue:
- 4 egg whites
- A pinch of salt
- 200g sugar
- 2 teaspoons lemon juice
- 1 heaped teaspoon cornstarch
For the Lemon Cream:
- 4 egg yolks
- 80g sugar
- 80ml lemon juice
- Zest of 1 lemon
- 120g butter at room temperature (cut into cubes)
Additionally:
- 150g whipped heavy cream
- Fresh fruit
- Chopped pistachios
Preparation:
- Preheat the oven to 200°C with both top and bottom heating elements.
- Whip egg whites and salt until frothy. Gradually add sugar, whipping until stiff and glossy, ensuring no sugar crystals remain.
- Mix in lemon juice for about 30 seconds.
- Gently fold in cornstarch sifted through a sieve.
- Pipe meringue onto a baking sheet lined with parchment paper, making an indentation in the center of each.
- Place in the oven, immediately reduce to 120°C, and bake for 1 hour and 40 minutes without opening the oven. Leave meringues to cool inside the oven, preferably overnight.
- Carefully remove meringues from the paper.
- For the lemon cream, mix sugar, lemon zest, and juice in a saucepan. Once sugar melts, add egg yolks, cooking and stirring on higher heat for about 2 minutes.
- Gradually add butter cubes, cooking until fully combined.
- Transfer the cream to a bowl, cover with plastic wrap, and let cool completely at room temperature, then refrigerate.
- To serve, top each meringue with lemon cream, whipped cream, fresh fruit, and chopped pistachios.
Enjoy these elegant Lemon Meringue Mini Cakes, a perfect treat for those who adore a combination of citrusy, creamy, and fruity flavors!
