Lemon Meringue Crepes

square crop of a crepe on a white plate topped with lemon curd and crumbled meringue.

5 from 1 vote

Delightfully light and tangy, these Lemon Meringue Crepes combine the citrusy brightness of lemon curd with the sweet, crunchy texture of meringue. Perfect for brunch or dessert, they offer a refreshing twist on a classic French treat.

Course Breakfast, brunch, Dessert

Cuisine American, French

Keyword crepes, lemon, lemon curd, meringue

Prep Time 30

Cook Time 6 20

Total Time 6 50

Servings crepes

Calories 217kcal

Author Debi

Ingredients

MERINGUE

2 tablespoons egg white 30 g, (about 1 egg)
3 tablespoons confectioners' (icing) sugar 25 g
2 tablespoons superfine granulated sugar 25 g

LEMON CURD

2 eggs
¼ cup superfine granulated sugar 50 g
¼ cup fresh lemon juice 60 mL
¼ cup butter, cut into small pieces 60 g

CREPES

2 eggs
¼ cup granulated sugar 50 g
2 teaspoons butter 10 g
2 cups whole milk 500 mL, divided use
1½ cups all-purpose flour 200 g
3 tablespoons butter 40 g, melted

Instructions

Make the meringue

Preheat the oven to 200° F (95° C). Using an electric mixer, manual beaters, or a whisk, beat the egg white while gradually adding the confectioners' sugar and granulated sugar.
2 tablespoons egg white , 3 tablespoons confectioners' (icing) sugar, 2 tablespoons superfine granulated sugar
Begin whipping on low, gradually increasing speed to medium high. Whip for about 7 to 15 minutes. The meringue should look thick and glossy, and keep a soft peak once you remove the beater.
Using a pastry bag or a tablespoon, place the mixture in small mounds, flattening the tops, on a baking sheet lined with parchment paper. Bake for about 6 hours, until the meringue is crispy. Let cool.

Make the lemon curd

Whisk the eggs with the sugar in a heatproof bowl until the mixture lightens in color. Place the mixture over a saucepan of simmering water and add the lemon juice.
2 eggs, ¼ cup superfine granulated sugar, ¼ cup fresh lemon juice
Tip: When cooking the curd, the temperature of the water should not be too hot to avoid scrambling the egg mixture.
Cook, whisking, until the curd is thickened. Whisk constantly until custard thickens and a thermometer inserted into mixture registers 160°F, about 5 minutes (do not boil). (If you don’t have a candy thermometer, wait until the mixture thickens and coats the back of a wooden spoon.)
¼ cup butter, cut into small pieces
Add the butter and stir until melted and the texture is creamy. Set aside in the refrigerator.

Make the crepe batter

Break the eggs into a bowl. Add the sugar. Whisk the eggs with the sugar until the mixture lightens.
2 eggs, ¼ cup granulated sugar
Melt the butter. Add it to the batter.
2 teaspoons butter
Add 1 cup (250 mL) of the milk and mix well. Gradually add the flour, whisking until blended.
2 cups whole milk, 1½ cups all-purpose flour
Add the remaining milk. Mix well. It is now ready to be used.
If there are any lumps, strain the batter through a fine mesh sieve.

Cook the crepes

Cook crepes in an 8-inch to a 10-inch skillet with a nonstick surface, a flat base and low sides to make it easier to turn the crepe. Heat the skillet over medium-high heat until very hot.
Grease the skillet with an oil that can tolerate high heat well and has a neutral taste, such as grapeseed oil. Spread a fine layer of oil on the skillet using a paper towel to avoid having too much fat.
Pour and spread the batter evenly, about ¼ cup for 8-inch skillet to about 6½ tablespoons for a 10-inch skillet. Cook until golden brown and flip the crepe over. Cook the second side for about 1 minute, just until dry looking.
Remove the crepe from the skillet, and brush with some of the melted butter. Use the spatula to fold the crepe into a fan shape.
3 tablespoons butter
Spoon one-quarter of the lemon curd on the crepe, then garnish with crumbled meringues.
Repeat the above steps for the other crepes.

Notes

These meringues will remain crispy for up to two weeks if kept in an airtight container at room temperature, away from direct sunlight. You can stack the pieces with layers with parchment paper separating them. They can be frozen for longer storage, up to 2 months in the freezer in an airtight container.

Lemon curd can be made up to a week in advance and stored in an airtight container in the fridge.

Crepe batter makes more than you will need for this recipe. If using an 8-inch skillet, you'll get about 12 crepes. If using a 10-inch skillet, you'll make about 8 crepes. I recommend making the entire batch of crepes, and cooking them all up; they can always be served for another meal.

Leftover unfilled crepes can be stacked with parchment paper in between in the fridge in a plastic ziptop bag for up to three days. Let the crepes stand at room temperature about an hour before filling or serving.

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