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Cranberry Cream and Lemon Meringue

Cranberry Cream and Lemon Meringue


  • Cream:
  • 1/2 cup sweetened dried cranberries
  • 1 cup whipping cream
  • 1/3 cup sugar
  • Meringue:
  • 1 lime (the juice)
  • 3 egg whites
  • 1 lime zest
  • 2 Tbsp butter
  • 1 tbsp cream of tartar
  • 1 Tbsp flour
  • 1 tbsp icing sugar
  • Sauce:
  • 1/2 cup cranberry jelly
  • 1/4 bar butter
  • 10 oz rum


  • Meringue: Heat the oven to 300 Celsius. Beat the egg whites until stiff peaks form; keep beating while adding icing sugar to taste, lime zest and cream of tartar continue beating until getting a stiff consistency. Tip them onto a previously greased baking sheet sprinkled with flour. Bake for about 7 minutes then reduce temperature to 100 Celsius. Turn the oven off completely when they start to go brown (not burnt). Leave them in for a little while.
  • Sauce: Melt butter in a saucepan, add jelly and rum; simmer until a light sauce is formed.
  • Cream: Whip the cream until getting a puffy consistency, stir in sugar and cranberries, pour sauce over the meringues and decorate with mint leaves.
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