Lemon Meringue Cups: A Tangy, Toasty Dessert in 30 Minutes

The Meringue: Stiff, Glossy, and Stable

For the meringue, start with a clean, dry bowl. Any grease or moisture will prevent the egg whites from whipping properly. I add cream of tartar once the whites are foamy—it stabilizes the foam and helps create those stiff peaks. Add the sugar gradually, a tablespoon at a time, with the mixer on medium-high. This helps the sugar dissolve fully, which is crucial for a smooth, non-grainy meringue. Beat until the peaks are stiff and glossy. You can test by rubbing a little meringue between your fingers—if it feels smooth, the sugar is dissolved. If it feels gritty, keep beating.

When you spoon or pipe the meringue onto the chilled curd, make sure it touches the edges of the crust all around. This seals the curd and prevents the meringue from shrinking or weeping later. Use the back of a spoon to create peaks and swirls—those will toast beautifully.

Toasting the Meringue

A kitchen torch gives you the most control. Hold it about 2 to 3 inches from the meringue and move it in a sweeping motion until the peaks are golden brown. If you don’t have a torch, the broiler works too. Place the cups on a baking sheet and broil on high for 30 to 60 seconds. Watch them like a hawk—they can go from golden to black in seconds. Rotate the pan if needed for even browning.