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Lemon Custard in Meringue Cups Recipe

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My husband loves lemon meringue pie. This variation is a favorite of his. I like it, too...it's very easy to make but looks very elegant. I've served it at every occasion from a formal dinner party to just a casual get-together. Ever since I was a young girl, making desserts has been a favorite hobby. Over the years, I've filled two binders with recipes for them!

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Lemon Custard in Meringue Cups Recipe

Prep: 15 min. Bake: 35 min. + standing

Yield: 8 Servings

15 35 50

Ingredients

MERINGUE:
3 eggs, separated
1/2 teaspoon white vinegar
1/4 teaspoon vanilla extract
1/4 teaspoon salt, divided
2 cups sugar, divided
CUSTARD:
1/3 cup cornstarch
1-1/2 cups cold water
1 tablespoon grated lemon peel
6 tablespoons lemon juice
2 tablespoons butter
Sweetened whipped cream

Directions

For meringue, in a large bowl, beat the egg whites, vinegar, vanilla and 1/8 teaspoon salt on medium speed until soft peaks form. Gradually beat in 1 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Line baking sheet with parchment 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 and leave door closed; let shells dry in oven at least 1 hour. Remove shells from paper. When thoroughly cooled, store in an airtight container.
For custard, in a small saucepan, combine the cornstarch and remaining sugar and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Beat egg yolks. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in the lemon juice, peel and butter. Cool to room temperature without stirring. Chill.
Just before serving, fill meringue shells with custard and top with whipped cream. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 270 calories, 5 g fat (2 g saturated fat), 87 mg cholesterol, 127 mg sodium, 56 g carbohydrate, trace fiber, 2 g protein.

Originally published as Lemon Custard in Meringue Cups in Country Woman July/August 1991, p33

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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