Lemon Custard in Meringue Cups 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 Place egg whites in a large mixing bowl; let stand at room temperature Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lemon Custard in Meringue Cups cont. 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 Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Lemon Custard in Meringue Cups 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. Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008