| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 3 |
|
Eggs, separated |
| 1/2 |
ts |
Vinegar |
| 1/4 |
ts |
Salt, divided |
| 1/4 |
ts |
Vanilla extract |
| 2 |
c |
Sugar, divided |
| 1/3 |
c |
Cornstarch |
| 1 1/2 |
c |
Water |
| 1 |
tb |
Grated lemon peel |
| 6 |
tb |
Fresh lemon juice |
| 2 |
tb |
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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