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.