Printable | Taste of Home

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 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

Printed from tasteofhome.com Sep 7, 2008

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Lemon Custard in Meringue Cups cont.

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.