- 2 egg whites
- 1/2 tsp vanilla
- 1/4 tsp cream of tartar
- 1/2 cup sugar
- Beat egg whites, vanilla and cream of tartar in a large bowl until soft peaks form. Gradually add sugar one tablespoon at a time and beat on high until meringue holds very stiff peaks.
- Preheat oven to 225F.
- Line a baking tray with parchment paper. Turn out meringue onto the lined tray and smooth it out into a rough rectangle shape. Leave it a little uneven so it looks rustic.
- Bake in preheated oven for about 1 1/2 hours. Turn oven off and open door a crack and leave meringue sit in oven while it cools - for about one hour until its sufficiently dry.
Now that the meringue has been baked, make the lemon curd topping. Or, if you are really efficient, make the lemon curd while your meringue bakes!!
- 3 egg yolks
- 1/2 cup sugar
- juice from 2-3 lemons
- 3-4 tbsp butter
- In a medium saucepan, bring 1 inch of water to a simmer. In a heat-proof medium bowl, whisk egg yolks and sugar for about 2 minutes or until smooth. Whisk in the lemon juice until combined.
- Place the mixing bowl on top of the pot of simmering water, making sure the bottom of the bowl does not touch the water. Stir the mixture constantly, scraping with a spatula, until it begins to thicken. Remove from heat when it coats the back of the spoon.
- Whisk in the butter, one tablespoon at a time, adding the next tablespoon when the piece before just about disappears into the mixture. Place in clean glass container with plastic wrap laid on top. This will prevent skin from forming. Store in refridgerator until ready to use.
Whip about 1 cup of whipping cream with vanilla and sugar to taste.
Now you're ready to assemble your dessert! Place the meringue (careful - its delicate and will break easily) on a wooden cutting board (remember we're going for the rustic look here!). Spoon the lemon curd over top and smooth out in a layer on top of the meringue. Sprinkle with graham crumbs (however may or few you like!). Then spoon the whipped cream over top. Garnish with more graham crumbs and grated lemon zest. Enjoy!
Remember not to assemble this dessert until right before you're ready to serve (you don't want the meringue to get soggy as the moisture is allowed back into it!) I hope you enjoy this dessert as much as we did. It is a rustic, casual dessert that is just fantastic following a family dinner. :) Happy Baking my Friends!