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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Position a rack in the middle of the oven and preheat oven to 225f degrees. | 2. Trace a 9 inch circle on a sheet of parachment paper. | 3. Place the paper on a baking sheet. | 4. Beat the egg whites with an electric mixer on medium speed in a large bowl until foamy. | 5. Increase the speed to medium high and add the cream of tartar and salt, and beat just until the egg whites form soft peaks. | 6. Add the granulated sugar, about 2 tablespoons at a time, and continue beating just until stiff peaks are formed. | 7. Spoon the meringue into a pastry bag fitted with a large star tip. | 8. Starting at the outside edge of the circle traced on the partachment paper, pipe the meringue into a spiral to fill the circle. | 9. Holding the pastry bag upright and starting at the outer edge of the meringue, pipe 1 tier of rosettes along the edge to make a rim, then pipe a second tier or rosettes on the shoulders of the first tier. | 10. Or, if you don't have a pastry bag, spoon the meringue in circle scooping the sides upward to form a rim. | 11. Bake for 1 hour, or until the meringue is dry to touch. | 12. Turn off the oven and leave the meringue in the oven for 2 hours. | 13. Peel off the paper. | 14. Store the meringue, tightly wrapped, if not using immediately. | 15. Just before serving, beat the cream with an electric mixer on high speed in a large bowl just until stiff peaks form. | 16. Beat in the lemon curd just until combined well. | 17. Spoon the lemon filling into the meringue shell, arrange the berries on top and lightly sift confectioners' sugar over the berries. | 18. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
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		-	-	-	-
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
heavy whipping cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
	1 1/2	cups	chilled	-	-	-	-
berry	2	cups	mixed	625.408	138.0915	25.5539	0.6989
confectioner ' sugar				-	-	-	-

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