Tropical Lemon Meringue Soup
Tropical Lemon Meringue Soup offers a refreshing blend of pineapple and lemon flavors topped with airy meringue, perfect for a light, fruity dessert or brunch treat.
Ingredients
Instructions
- Drain syrup from pineapple and add water to measure 2 cups liquid.
- Stir cornstarch, salt, and 2 tablespoons sugar together in a saucepan.
- Blend in the measured liquid from the pineapple.
- Bring to a boil, stirring constantly.
- Cook until slightly thickened, about 2 minutes.
- Beat egg yolks lightly.
- Stir a little of the hot mixture into the egg yolks, then combine with the remaining soup.
- Stir over low heat about a minute or two longer, avoiding boiling.
- Remove from heat and stir in lemon juice.
- Cover and chill the mixture.
- Shortly before serving, beat egg whites to soft peaks.
- Gradually beat in the remaining 4 tablespoons of sugar.
- Fold half of the meringue into the chilled cooked mixture.
- Add drained pineapple chunks.
- Spoon into chilled serving bowls.
- Top each serving with a spoonful of the remaining meringue.
Tips & Substitutions
For a thicker consistency, ensure you cook the soup long enough after adding the egg yolks; it should be slightly thickened but not boiling. If you need a substitute for pineapple, consider using canned peaches or mangoes for a different tropical flavor. Also, be sure to beat the egg whites until soft peaks form to achieve a light meringue.
Serving Suggestions
Serve the Tropical Lemon Meringue Soup chilled for a refreshing dessert. It pairs beautifully with Aunt Susie'S Apple Bread for a delightful contrast in flavors. Consider garnishing with fresh mint or a slice of lemon for an added touch. This dish is perfect for summer gatherings or as a light finish to a meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The meringue may lose its texture over time, so it's best to serve immediately after preparation. If reheating, gently warm the soup on low heat while being careful not to curdle the eggs.
Nutrition & Diet Analysis (per serving)
Each serving of Tropical Lemon Meringue Soup contains roughly 126 calories, with 1g protein, 31g carbohydrates, and 0g fat. It is a good source of vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 1403mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple! Just make sure to cut it into chunks and blend it with enough water to equal 2 cups of liquid. This will give your soup a fresher taste, though the syrup from canned pineapple adds a bit of sweetness that you may want to adjust with additional sugar.
How do I prevent the meringue from weeping?
To prevent weeping, ensure that the sugar is fully dissolved when beating the egg whites and that you store the soup in the refrigerator. Serving it immediately after topping with meringue can also help maintain its texture and appearance.
Can I make this soup ahead of time?
Yes, you can prepare the soup base a day in advance and chill it. However, it's best to whip the meringue just before serving to maintain its fluffy texture. Prepare the meringue separately and fold it in right before serving for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).