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food

Lemon Meringue Bombs

Light, pillowy meringue shells are filled with a lemon custard for a citrusy treat that's both stunning and sweet.

Ingredients

  • Meringue shells
  • Lemon curd

Steps

  1. Match the shells into pairs, and square off the bottom side of the bottom half of each pair with a paring knife, taking care not to puncture the meringue. Fill the insides of the shells with lemon cream, place a raspberry in each center and sprinkle in about 2 teaspoons of gingersnap cookies per meringue.
  2. Place the bottom halves on a serving plate and top with the meringue pair. Spread the bottom backside of a mint leaf with lemon cream and attach to the top of the lemon meringues. Serve immediately.