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Lemon Orange Meringue - Gluten Free

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“Something like a pavlova, this brightly flavored dessert comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.”

Ingredients Nutrition


  1. Preheat oven to 300°F.
  2. Add salt to egg whites and beat until they begin to form peaks.
  3. Sift confectioners' sugar; add to egg whites, 2 tablespoons at a time, beating constantly.
  4. Add vanilla before the last addition of sugar.
  5. Line bottom of 2 cake pans with waxed paper.
  6. Pour mixture into cake pans, spreading it evenly.
  7. Bake for about 45 minutes.
  8. When baked, invert meringues and remove the waxed paper; cool.
  9. Beat egg yolks and add granulated sugar, beating until well blended.
  10. Add orange rind, juice and lemon juice.
  11. Cook in a double boiler until mixture thickens, stirring constantly.
  12. Remove from heat and strain mixture into a very cold bowl; chill.
  13. Toast almonds in butter.
  14. When ready to serve, stir into chilled mixture.
  15. Pour over 1 layer of meringue, top with second layer and decorate with whipped cream.

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