Individual Meringues with Lime Cream and Blueberries

Usually at Christmas I have free reign of what I cook, and I usually try to make something a little different, that my family might not have tried before. One year I baked a pumpkin pie, which for a lot of people out there is a regular addition to the Christmas or Thanksgiving feast, but for my family was the first time they'd tried pumpkin in a dessert form. Last year I cooked my first turkey which was a challenge for me, and also the first time my family had had a proper turkey (and not just the breast) served up at the dinner table. This year, though, my sister asked me to make a caramel cheesecake and some mini meringues with cream. I was more than happy to make both - I'd never actually made either before - but still didn't think either was that different, especially the meringues. So when I found this recipe for meringues with lime cream I jumped at the chance to make my meringues that little bit different and a little more special for Christmas. The addition of the lime curd to the cream made for a decadent treat, that was not only popular at our Christmas, but that would make a fantastic dessert for over the summer months.

Ingredients:

Individual meringue cups - I used premade ones

4 large egg yolks

1/2 cup caster sugar

6 tbsp lime juice

60g unsalted butter, cut into small squares

1 tsp grated lime zest

1 cup heavy cream

1. Set a sieve over a bowl and set aside. In a medium sized saucepan, whisk together the egg yolks and sugar until blended. Stir in the lime juice and butter, and cook over medium heat, whisking consistantly, until the mixture turns opaque and thickens enough to leave a path on the back of a wooden spoon when you draw your finger across it. 

2. Remove the pan from the heat and immediately strain the custard through the sieve, pressing it through with a rubber spatula. 

3. Stir in the lime zest. Set the mixture aside while you whip the cream. Or, if you're not ready to serve the meringues, refrigerate the mixture, covered, until ready to use.

4. Shortly before serving, in the bowl of an electric mixer, beat the heavy cream until medium-firm peaks form. Place the bowl of whipped cream in the refrigerator. 

5. If the lime mixture has not been refrigerated, set the bowl containing the lime mixture in a large bowl filled about one third of the way with ice water. Stir the mixture frequently until it is slightly cooler than room temperature, about 10 minutes.

6. Fold a large spoonful of the whipped cream into the lime base to lighten it. Gently fold in the remaining cream.

7. Spoon the lime cream into the meringue cups, dividing it evenly. Top each meringue with berries of your choice (I used blueberries).

Recipe Source:

Cookstr's recipe for

Individual Meringue Cups with Lime Cream and Fresh Berries

Individual Meringue Cups with Lime Cream and Blueberries Ingredients: Individual meringue cups - I used premade ones 4 large egg yolks 1/2 cup caster sugar 6 tbsp lime juice 60g unsalted butter, cut into small squares 1 tsp grated lime zest 1 cup heavy cream Method: 1. Set a sieve over a bowl and set aside. In a medium sized saucepan, whisk together the egg yolks and sugar until blended. Stir in the lime juice and butter, and cook over medium heat, whisking consistantly, until the mixture turns opaque and thickens enough to leave a path on the back of a wooden spoon when you draw your finger across it.  2. Remove the pan from the heat and immediately strain the custard through the sieve, pressing it through with a rubber spatula.  3. Stir in the lime zest. Set the mixture aside while you whip the cream. Or, if you're not ready to serve the meringues, refrigerate the mixture, covered, until ready to use. 4. Shortly before serving, in the bowl of an electric mixer, beat the heavy cream until medium-firm peaks form. Place the bowl of whipped cream in the refrigerator.  5. If the lime mixture has not been refrigerated, set the bowl containing the lime mixture in a large bowl filled about one third of the way with ice water. Stir the mixture frequently until it is slightly cooler than room temperature, about 10 minutes. 6. Fold a large spoonful of the whipped cream into the lime base to lighten it. Gently fold in the remaining cream. 7. Spoon the lime cream into the meringue cups, dividing it evenly. Top each meringue with berries of your choice (I used blueberries).