Lemon Custard In Meringue Cups
Ingredients| 3 eggs, separated 1/2 tsp vinegar 1/4 tsp salt, divided 1/4 tsp vanilla extract 2 cup sugar, divided 1/3 cup cornstarch 1 1/2 cup water 1 tbsp grated lemon peel 6 tbsp fresh lemon juice 2 tbsp butter or margarine |
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sweetened whipped cream
In a mixing bowl, combine egg whites, vinegar, vanilla and 1/8 tsp
salt. Beat until soft peaks form. Gradually add 1 cup sugar; continue
beating until stiff peaks form. Cover baking sheet with plain brown
paper. Spoon egg white mixture into eight mounds on paper. Shape into
cups with a spoon. Bake at 300 for 35 minutes. Turn oven off; let
shells dry in oven at least 1 hour with the door closed. Remove
shells from paper. When thoroughly cooled, store in an airtight
container. For custard, combine cornstarch and remaining salt and
sugar. Add water and mix well. Cook and stir until thick and bubbly,
about 2 minutes. Beat egg yolks; add a small amount of hot mixture.
Return to saucepan. Cook and stir 2 minutes longer. Remove from the
heat; blend in lemon peel, juice and butter. Chill. Just before
serving, fill meringue shells with custard and top with whipped
cream. Makes 8 servings.
Origin: Country Woman s magazine, edition #14 Shared by: Sharon
Stevens
Servings:
8
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