SINFUL LEMON CARAMEL MERINGUE BITES
Serves two generously

For the meringues:
2 egg whites
2 tablespoons granulated sugar
1 cup powdered sugar
Pinch of cream of tartar

For the lemon curd:
6 large egg yolks
3/4 cup granulated sugar
1 tablespoon finely grated lemon zest
1/2 cup lemon juice
8 ounces unsalted butter, cut into 1-inch pieces


Caramel Sin - Lemon or Caramel Sin – Plain, slightly melted in the microwave or a water bath
Fresh raspberries for garnish

Preheat oven to 200 degrees F. Place egg whites in a round-bottomed copper bowl. Using a hand mixer set at medium, whip cream of tartar into egg whites until soft peaks form. Add granulated sugar and whip at high speed until the meringue forms stiff peaks. Turn the mixer to low and add the powdered sugar very slowly. When the powdered sugar is completely incorporated, turn the mixer up to high and whip until the meringue forms peaks once again. (Note: they will not be as stiff as they were before you added the powdered sugar.).

Invert a muffin tin. Note: if you use a metal tin instead of a silicone form, you’ll need to smooth a small square of aluminum foil, shiny side “up,” over each cup. Use a pallet knife to spread an even layer of meringue over the bottom of every other one of the upside-down cups. The layers should be as even as you can make them (ideally, about 1/2-inch). Go ahead and make extras because some will break.

Bake until dry (approximately one hour). Check frequently to make sure they don’t color too much. If they start to brown, turn oven lower and bake for a longer period. Remove muffin tin from oven and let meringues cool completely before unmolding. Set aside.

Gently whisk egg yolks, sugar, lemon juice and zest until combined in a heavy-bottomed medium saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture coats the back of the spoon. Approximately 8 to 10 minutes.

Force mixture through a fine sieve into a medium mixing bowl. Add a butter pat and stir until it melts and combines with the mixture. Repeat with each butter pat. Cover surface of lemon curd directly with plastic wrap. Refrigerate until firm and thoroughly chilled (at least one hour).

Use a pastry brush to “paint” a delicate layer of Caramel Sin into each meringue. Be sure to cover the entire interior. Fill each meringue with lemon curd and garnish with fresh raspberries.

These amazingly rich little desserts will keep at room temperature for two hours…or maybe longer…if no one is allowed to sample them before you’re ready to bring them to the table! Do not despair – you’ll have enough lemon curd and meringue left over to make more tomorrow.