Lemon Custard in Meringue Cups Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 270
  • Fat:
  • 5 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 87 mg
  • Sodium:
  • 127 mg
  • Carbohydrate:
  • 56 g
  • Fiber:
  • 0 g
  • Protein:
  • 2 g


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Lemon Custard in Meringue Cups

Country Woman

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!

SERVINGS: 8

CATEGORY: Dessert

METHOD: Baked

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

Ingredients:

  • 3 eggs, separated
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt, divided
  • 2 cups sugar, divided
  • 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:

Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Add the vinegar, vanilla and 1/8 teaspoon salt; beat until soft peaks form. Gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
    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.


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