| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 3 |
|
Eggs, separated |
| 1/2 |
t |
Vinegar |
| 1/4 |
t |
Salt, divided |
| 1/4 |
t |
Vanilla extract |
| 2 |
c |
Sugar, divided |
| 1/3 |
c |
Cornstarch |
| 1 1/2 |
c |
Water |
| 1 |
T |
Grated lemon peel |
| 6 |
T |
Fresh lemon juice |
| 2 |
T |
Butter or margarine |
INSTRUCTIONS
sweetened whipped cream In a mixing bowl, combine egg whites, vinegar,
vanilla and 1/8 tsp 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.
Makes 8 servings. Origin: Country Woman's magazine, edition #14
Shared by: Sharon Stevens From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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