Personally I consider myself a meringue queen. This is by far my go to sweet treat to make. And I always have lots of egg whites in my freezer. I decided to take lemons I had dried and blitz them with sugar to create these lemon meringues.
Head straight on to the Recipe For ♥ Lemon Meringues ♥
In May our flight to the UK was cancelled by British Airways. I had messed up slightly and had two lots of travel insurance for this trip. The one was carried over from when our flight to Italy was cancelled. And the second was paid for when we bought the tickets to London. As I thought we would be travelling to Europe this year, I really did not worry about it. And when British Airways refunded us, our one lot of travel insurance was automatically refunded. But with all the uncertainty around international travel I decided to cancel the policy we had paid for in 2020. The company we have the insurance with is no longer handling the cover for our credit card. And the offices have all but closed here in South Africa. I sent an email requesting a refund in May and waited for a response.
Today’s inspirational recipe from Lavender and Lime ♥ Lemon Meringues ♥ #LavenderAndLime Click To Tweet
Eventually I managed to get a contact number for them and spoke to someone who promised she would assist me. Straight away I received an email requesting confirmation of information. This included proof of the original payment which was understandable. And then their email server crashed! Thankfully they could get Gmail emails so I sent the information to them via that portal. It took a few more calls before I asked to speak to a supervisor who in turn said she would escalate the request. And then a few more calls to her to get a positive response saying that the refund would be done. It took over 2 months for me to get my money back which is a long wait. Thankfully we were not relying on that refund to pay for the next lot of travel insurance as I have already bought the tickets for next flights.
Click on the links for conversions and notes.
for the dried lemons
- 2 lemons, or more if you want to make a bigger batch
for the lemon meringues
- 4 egg whites
- 200 g sugar
- 10 g dried lemons, pips removed, roughly chopped
for the dried lemons
- Preheat the oven to 80° Celsius
- Place some parchment paper onto the wire rack of your oven
- Thinly slice the lemons using a sharp knife
- Place onto the parchment paper
- Put the wire rack into the oven into the middle slot
- Turn the fruit once after two hours, and again after another two hours
- After a total of 5 hours they should be completely dried out
for the lemon meringues
- Preheat the oven to 100° Celsius
- Place the egg whites into a stand mixer bowl and whisk until soft peaks form
- Place the sugar and lemons into a blender and blitz until it resembles caster sugar
- Add 15mls at a time to the egg whites, whisking continuously
- Do not add the next batch until the sugar is completely dissolved
- When all the sugar has been added and the meringue is gloss and stiff stop mixing
- Use a large serving spoon and place decent dollops onto a lined baking tray
- Place into the oven and bake for 4 hours
- Turn the oven off and leave the meringues in the oven to dry overnight
- Store in an airtight container and use as needed
This is my submission to the 2021 great bloggers’ bake off festival of love!
Inspiration published on Lavender and Lime August 16:
- 2020: 1st Case
- 2019: French Flan
- 2017: True Grit Farmers Market
- 2013: Sorrel
- 2012: Chicken and Mushrooms Served On Zucchini Ribbons
- 2011: Coriander Pesto
- 2010: Chicken with Chorizo and Tomatoes
Do you take out travel insurance for your trips?
21 thoughts on “Lemon Meringues | A Perfect Recipe”
Tandy I am on the verge of dehydrating some lemons and I was considering my options for using them. I saw them for sale today for $25.00 a jar, insane.This is a great idea. I always have egg whites frozen as well . Would be great in pavlova too.Do you use bush lemons in S.A. as apparently ours originate from over there. Anyway great recipe, thanks for the inspiration.
That is insane. We get a lot of bush lemons here – my neighbour has the most amazing tree! Have fun dehydrating yours 🙂
Your meringues look so perfect, but I was fascinated to read about dehydrating the lemon slices. I learnt so much from this Tandy!
Thank you Mel 🙂
I like your persistence in getting that refund. and those meringues look great…
I felt it was worth the effort as it was a fair sum of money!
This sounds very nice, Tandy. I don’t make Meringues often because they are so fattening and my boys guzzle them. I like the addition of the lemon.
kids seem to love them, and they do disappear quickly when they are around 🙂
These lemon meringues are the perfect Summer treat, they look stunning!
Thank you Josiah 🙂
Oh Tandy, I love Lemon Meringues, but I must confess it’s a recipe I’m likely to bomb! How I have struggled. But you are right, it would be an impressive dessert and Tom and I are playing to do quite a bit of entertaining this weekend. Fingers crossed.
Have fun with all your guests this weekend 🙂
What a delicious idea… these would be so fun to serve at parties, too!
That is what I did 🙂
I love that you used dried lemons in this recipe as their flavour is so much more potent. So I bet the meringues have a really nice lemony aroma!
They really did 🙂
Meringues are a great idea. I haven’t made them for years. What do you do with all those egg yolks?
best… mae at maefood.blogspot.com
Usually they go into ice cream 🙂
we haven’t traveled since before the pandemic. With my hip surgery, then my daughter’s wedding, We’ve been really busy even when travel opened. Now with all the stories of canceled flights (one friend missed our daughter’s wedding because he couldn’t get his canceled flight rescheduled) and missing rental cars, I am still hesitant. I guess more time to cook–I do love meringue too!
How sad to miss a wedding because you cannot reschedule a flight! I would not want to travel with all that uncertainty.