Lemon Custard in Meringue Cups Recipe

5 2 4
Lemon Custard in Meringue Cups Recipe
Lemon Custard in Meringue Cups Recipe photo by Taste of Home
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Lemon Custard in Meringue Cups Recipe

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5 2 4
Publisher Photo
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!
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing

Ingredients

  • 3 eggs, separated
  • 1/2 teaspoon vinegar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt, divided
  • 2 cups sugar, divided
  • 1/3 cup cornstarch
  • 1-1/2 cups water
  • 1 tablespoon grated lemon peel
  • 6 tablespoons fresh lemon juice
  • 2 tablespoons butter or margarine
  • Sweetened whipped cream

Directions

In a mixing bowl, combine egg whites, vinegar, vanilla and 1/8 teaspoon salt. Beat until soft peaks form. Gradually add 1 cup sugar; continue beating until stiff peaks form. Cover baking sheet with plain brown 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; let shells dry in oven at least 1 hour with the door closed. Remove shells from paper. when thoroughly cooled, store in an airtight container. For custard, combine cornstarch and remaining salt and sugar. Add water and mix well. Cook and stir until thick and bubbly, about 2 minutes. Beat egg yolks; add a small amount of hot mixture. Return to saucepan. Cook and stir 2 minutes longer. Remove from the heat; blend in lemon peel, juice and butter. Chill. Just before serving, fill meringue shells with custard and top with whipped cream. Yield: 8 servings.
Originally published as Lemon Custard in Meringue Cups in Country Woman July/August 1991, p33

Nutritional Facts

1 each: 270 calories, 5g fat (2g saturated fat), 87mg cholesterol, 127mg sodium, 56g carbohydrate (49g sugars, 0 fiber), 2g protein.

  • 3 eggs, separated
  • 1/2 teaspoon vinegar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt, divided
  • 2 cups sugar, divided
  • 1/3 cup cornstarch
  • 1-1/2 cups water
  • 1 tablespoon grated lemon peel
  • 6 tablespoons fresh lemon juice
  • 2 tablespoons butter or margarine
  • Sweetened whipped cream
  1. In a mixing bowl, combine egg whites, vinegar, vanilla and 1/8 teaspoon salt. Beat until soft peaks form. Gradually add 1 cup sugar; continue beating until stiff peaks form. Cover baking sheet with plain brown 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; let shells dry in oven at least 1 hour with the door closed. Remove shells from paper. when thoroughly cooled, store in an airtight container. For custard, combine cornstarch and remaining salt and sugar. Add water and mix well. Cook and stir until thick and bubbly, about 2 minutes. Beat egg yolks; add a small amount of hot mixture. Return to saucepan. Cook and stir 2 minutes longer. Remove from the heat; blend in lemon peel, juice and butter. Chill. Just before serving, fill meringue shells with custard and top with whipped cream. Yield: 8 servings.
Originally published as Lemon Custard in Meringue Cups in Country Woman July/August 1991, p33

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jvaliante User ID: 6799366 246619
Reviewed Apr. 5, 2016

"Egg yolks are mentioned in step 5 Onager."

MY REVIEW
Onager User ID: 3730774 13561
Reviewed Nov. 6, 2010 Edited Apr. 6, 2016

"Have made something similar to this and it was delicious. Think you missed listing the egg yolds in the custard. Onager"

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