July 27, 2021

Novel Cafe Pizzeria

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Lemon Meringue Dessert Sliders | Sweet Paul Journal

Sweet and tangy, these dessert sliders are a fashionable twist on the a lot-cherished dessert mixture of lemon and meringue. We utilised homemade no-churn ice product, but you could completely use retail outlet-acquired. The exact same goes for the lemon curd, shop-purchased is high-quality.

Food stuff + Styling + Pictures by china squirrel


Helps make 12

1⁄2 cup sweetened condensed milk
1 teaspoon vanilla extract
1 cup major or whipping product

2 egg whites, place temperature pinch salt
1 cup granulated sugar
1 teaspoon vanilla extract

4 substantial egg yolks
2⁄3 cup granulated sugar
1 tablespoon freshly grated lemon zest
1⁄3 cup refreshing lemon juice pinch salt
3 ounces unsalted butter, slash into cubes

12 Mini Brioche Buns, split and toasted
12 toothpicks
1 tablespoon confectioners’ sugar, sifted

  1. For the ICE Cream, combine condensed milk and vanilla into a huge bowl right up until properly mixed. Established apart.
  2. In a individual bowl, use an electric mixer to whip cream right up until stiff.
  3. Carefully fold 1⁄3 of the whipped cream into the condensed milk mixture till it is absolutely combined. Then carefully fold in the remaining whipped cream.
  4. Pour into a steel loaf pan. Address with aluminum foil and freeze right until company, about 8 hours.
  5. For the MERINGUE, preheat oven to 220°F. Use a pencil to trace 12 21/2-inch circles on to 2 sheets of parchment paper, utilizing a cookie cutter or jar lid as a guide. Invert the paper onto baking sheets.
  6. Spot egg whites into a clean up dry bowl. Use an electrical mixer to beat egg whites and salt until finally delicate peaks type.
  7. Little by little increase sugar, a tablespoon at a time, beating well in between each individual addition. Incorporate vanilla and go on beating for a even more 3 to 4 minutes or right up until meringue is rigid and shiny.
  8. Spoon into a piping bag fitted with a small star nozzle.
  9. Working a person at a time, commence at the middle of a traced circle, and pipe concentric circles right up until the circle is stuffed.
  10. Decrease oven temperature to 200°F. Bake for 1 to 11⁄4 hours or till organization to touch. Turn off oven, and go away meringues in the oven to amazing totally.
  11. For the LEMON CURD, Fill the base pot of a double boiler with 1-inch to 2-inches of h2o over substantial heat. After the drinking water starts to boil, reduce to small warmth and continue to keep water at a simmer.
  12. Put egg yolks, sugar, lemon zest, lemon juice, and salt into the major pot of a double boiler. Whisk until finally perfectly blended.
  13. Area above simmering water, and whisk repeatedly until eventually mixture thickens, about 10 minutes.
  14. Eliminate pan from warmth. Little by little increase butter items. Whisk till butter melts and curd is easy.
  15. Pour into a sterilized jar or bowl, and area a piece of plastic wrap specifically on best, touching the best of the curd to avert a pores and skin from forming. The curd will thicken as it cools.
  16. TO Provide: Clear away ice cream from freezer about 10 minutes right before serving to soften marginally.
  17. Split and frivolously toast brioche buns. Allow to interesting.
  18. Distribute the cut side of each brioche bun with a spoonful of lemon curd then major with a meringue spherical. Unfold a little additional lemon curd above the top of each individual meringue. Ultimately prime with a compact scoop of ice cream. Swap brioche tops.
  19. Insert a toothpick down the middle of each. Dust with confectioners’ sugar. Serve quickly.


Sweet and tangy, these dessert sliders are a modern twist on the much-loved dessert combination of lemon and meringue. We used homemade no-churn ice cream, but you could absolutely use store-bought. The same goes for the lemon curd, store-bought is fine.

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