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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar mixture, 1 tablespoons at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling. | 2. Bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours. | 3. Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill. | 4. Spoon lemon mixture into center of meringue, and top with fruit. (Center of meringue may fall once the lemon mixture and berries have been added.) Garnish with zest, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
egg white	4			68.64	0.9636	14.388	0.2244
cream tartar	1/4	teaspoon		1.935	0.4612	0.0	0.0
salt	1	pinch		-	-	-	-
vanilla extract	1/4	teaspoon		3.0239999999999996	0.1328	0.0006	0.0006
parchment paper				-	-	-	-
lemon curd	1	jar		-	-	-	-
cream	1/3	cup	sour	151.8	3.5497	1.8707	14.835
berry			mixed	-	-	-	-
lemon zest				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.