Celebrate the vibrant sweetness of Meyer lemons in a no-frills, all-American dessert.
Source: Star Tribune
FROM THE RECIPE:
Because the larger meringues are somewhat tricky to eat with a fork, I prefer making the meringues into a dozen mini-meringues, putting a dollop of the cream atop each, and then topping them off with one fresh berry. For a party, these "minis" are great for passing on a platter as "finger desserts" or to use on a dessert buffet.
Get the Recipe from Star Tribune