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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.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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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