Lemon Meringue Napoleon with Ginger Cream

The recipe Lemon Meringue Napoleon with Ginger Cream can be made in around 4 hours and 10 minutes. This side dish has 373 calories, 5g of protein, and 25g of fat per serving. This recipe serves 6 and costs 80 cents per serving. 130 people have made this recipe and would make it again. If you have confectioners' sugar, egg whites, crystallized ginger, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Foodnetwork. With a spoonacular score of 11%, this dish is not so excellent. Lemon Cream Fillo Napoleon, Meringue Napoleon Cake, and Meyer Lemon Meringue Pie with Ginger Lemon Cookie Crust are very similar to this recipe.

Servings: 6

Preparation duration: 60 minutes

Cooking duration: 190 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Draw two 4-by-13-inch rectangles about 2 inches apart on the parchment, then flip it over so it is marked-side down. Make the meringue: Beat the egg whites in a medium bowl with a mixer on medium-high speed until foamy, about 1 minute. Gradually beat in the granulated sugar and continue beating until stiff shiny peaks form, about 6 minutes. Gently fold in the confectioners' sugar with a rubber spatula (do not overmix). Transfer the meringue to a pastry bag fitted with a 3/4-inch round tip. Using the rectangles as a guide, pipe 4-inch-long lines of meringue side by side in each rectangle. (The lines should touch each other.) Transfer to the oven and bake, rotating the baking sheet occasionally, until the meringue is firm and crisp but not brown, about 2 hours. Remove from the oven and let cool completely on the baking sheet. Meanwhile, make the lemon curd: Combine the egg yolks, lemon zest, lemon juice and granulated sugar in a medium saucepan; cook over medium heat, whisking, until thickened, about 7 minutes. Whisk in the butter, a few pieces at a time, until incorporated. Transfer the curd to a small bowl, then set in a larger bowl of ice; stir occasionally until the curd is completely cool, then refrigerate until ready to use. Make the ginger cream: Combine the heavy cream, confectioners' sugar, crystallized ginger and vanilla in a bowl and beat with a mixer on medium-high speed until stiff peaks form, about 5 minutes. Assemble the napoleon: Place a meringue rectangle on a platter. Spoon the lemon curd on top, leaving a 1/2-inch border. Top with the ginger cream. Place the other meringue rectangle on top and gently press; refrigerate 1 hour. Dust with confectioners' sugar before serving. Photograph by Con Poulos

 

Step by step:

1. Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Draw two 4-by-13-inch rectangles about 2 inches apart on the parchment, then flip it over so it is marked-side down.

2. Make the meringue: Beat the egg whites in a medium bowl with a mixer on medium-high speed until foamy, about 1 minute. Gradually beat in the granulated sugar and continue beating until stiff shiny peaks form, about 6 minutes. Gently fold in the confectioners' sugar with a rubber spatula (do not overmix).

3. Transfer the meringue to a pastry bag fitted with a 3/4-inch round tip. Using the rectangles as a guide, pipe 4-inch-long lines of meringue side by side in each rectangle. (The lines should touch each other.)

4. Transfer to the oven and bake, rotating the baking sheet occasionally, until the meringue is firm and crisp but not brown, about 2 hours.

5. Remove from the oven and let cool completely on the baking sheet.

Meanwhile, make the lemon curd

1. Combine the egg yolks, lemon zest, lemon juice and granulated sugar in a medium saucepan; cook over medium heat, whisking, until thickened, about 7 minutes.

2. Whisk in the butter, a few pieces at a time, until incorporated.

3. Transfer the curd to a small bowl, then set in a larger bowl of ice; stir occasionally until the curd is completely cool, then refrigerate until ready to use.

Make the ginger cream

1. Combine the heavy cream, confectioners' sugar, crystallized ginger and vanilla in a bowl and beat with a mixer on medium-high speed until stiff peaks form, about 5 minutes.

Assemble the napoleon

1. Place a meringue rectangle on a platter. Spoon the lemon curd on top, leaving a 1/2-inch border. Top with the ginger cream.

2. Place the other meringue rectangle on top and gently press; refrigerate 1 hour. Dust with confectioners' sugar before serving.

3. Photograph by Con Poulos

Nutrition Information:

covered percent of daily need