Here is the recipe for a lemon flavored Italian meringue.

Italian meringue

  • 6 large egg whites
  • 1 1/4 cup (265 g) regular sugar
  • 1/3 cup (80 ml) water
  • 3 tablespoons (50 ml) lemon juice
  • 3/4 teaspoon cream of tartar (optional)

Put most of the sugar into a pan with the water. (Reserve 1-2 tablespoons of the sugar.)

Simmer until the temperature reaches 248 F (120 C).

Transfer the syrup to a glass bowl.

Set aside.

Put the egg whites into a mixing bow with the cream of tartar.

When the egg whites are frothy, add the reserved sugar while still whisking.

Now gradually pour in the syrup with the machine still whisking.

Add the lemon juice…

Continue whisking until the outside of the bowl no longer feels warm to the touch (about 5 minutes).


Silky, glossy and so delicious… perfect for mousses or as a cake/cupcake frosting.

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