Lemons are plentiful in winter and make refreshing late winter and early spring desserts. This easy to make dessert is a classic that is simple to make and delightful to serve. Start 24 hours ahead for plenty of time for the crisp crust to soften in refrigerator. Shape the meringue into a heart shape for a special February dessert. Meringues always use a convection, not combination, setting.


3 egg whites
1/4 teaspoon cream of tartar 
1 cup sugar
Lemon Filling:
4 egg yolks, beaten
1/2 cup sugar
2 tablespoons grated fresh lemon peel 
1/4 cup fresh lemon juice 
1 cup whipping cream
2 tablespoons powdered sugar

1. Preheat Microwave-Convection oven to 275 degrees. Beat egg whites and cream of tartar with mixer on high speed until frothy. Gradually add sugar, beating well after each addition. Beat until stiff and glossy.    

2. Spread meringue (beaten egg whites) onto Teflon-coated baking round, shaping into a circle or special shape like a heart. Slide baking round onto low wire rack. 

3. CONVECTION-BAKE AT 275 degrees for 60 minutes. Let stand in oven until cool or overnight. Meanwhile, combine all ingredients for Filling in microwave-safe bowl.

4. MICROWAVE (50%) 2 1/2 to 3 minutes or until thickened, stirring every 30 seconds. Cool. Slide baked meringue onto serving plate. Spread cooled filling over meringue to within 1 inch of edge. Beat together whipping cream and powdered sugar until thickened. Spread over filling. Refrigerate about 12 hours before serving. Cut into wedges for serving. If desired, garnish with grated lemon peel or fresh raspberries.    

About 8 Servings

TIPS  >A silicone mixing bowl can be used for beating egg whites. 

>The crisp meringue softens from the moisture in the filling and topping. It takes about 12 hours for this to happen. If time is cut short, meringue will be more crisp. 

>Use the extra egg white to add to scrambled eggs or omelet or make a small recipe of macaroon cookies.  

>If you don't have cream of tartar, use 1/2 teaspoon fresh lemon juice to stabilize the beaten egg whites. 

From my Kitchen..

—I recently prepared a double recipe of the Crustless Quiche recipe in the 9inch square pan. Even with the turntable turned off, it cooked nicely on the Low-Mix combination, rotating the dish once. The Egg Bake, cut nicely with the narrow silicone spatula and removed from the dish easily with the wide spatula. A 13x9-inch pan of caramel rolls were prepared in the deep 10.5-inch silicone pan and it baked perfectly on the convection setting. Most things that cook in a 13x9-inch pan can be cooked in the deep round silicone pan and then it turns freely in the ovens with turntables.

—At a recent class, several participants were getting together one evening for dinner and they were each making something from one of the microwave-convection cook books that they had just purchased. I was not there long enough to hear about their results, but thought what a good way to learn together and share cooking experiences.Soups and casseroles are great for winter dining. Make extras and freeze in meal-sized quantities for enjoying at another meal. 


For more great recipes, get the popular book On-the-Go Microwave-Convection Cooking!