INGREDIENTS

INSTRUCTIONS

To make meringue:  In bowl, combine egg whites, vinegar, and salt. Beat
until soft peaks form.  Add sugar, 1 tbsp (15 ml) at a time; beat until
stiff peaks form.
Line a baking sheet with parchment or brown paper (aluminum foil may also
be used).  Draw a circle with an 8-inch diameter. Spoon egg-white mixture
on paper pattern; with a spoon shape mixture into a circle with sides about
2 inches higher than centre.  Or prepare individual meringues 2 inches in
diameter.
Bake single meringue in 250F oven for about 1 1/2 hours or until slightly
coloured.  Turn off oven and leave meringue to cool for 2 hours or
overnight before removing from oven. Carefully remove from paper. (Bake
individual meringue for 50 to 60 minutes).
To make lemon sauce:  In small saucepan, combine sugar, cornstarch, and
lemon peel.  Stir in water and lemon juice; cook over medium heat, stirring
constantly until slightly thickened.  Carefully stir one-quarter of hot
mixture into beaten egg to prevent egg from coagulating; return to hot
mixture, stirring constantly. Cook and stir for 4 minutes or until
thickened.  Cover and refrigerate.
Just before serving, combine cut-up fruit with lemon sauce. Spoon into
meringue shell and serve, garnished with mint leaves.
Preparation 1 hour, Cook 1 1/2 hour.  6 servings 192 Calories per serving,
2.5 grams protein, 1.1 grams fat, 45.1 grams carbohydrate, 1.0 grams of
fibre
My Note:  Lemon sauce can be made with two egg yolks if you are unconcerned
about cholesterol.  Check the meringue at about 40 minutes - tastes good
without the extra drying time for eating the same day.
Source:  Eat Well, Live Well - Canadian Dietetic Association Similar to
Australian recipe for Pavlova. Posted by Elizabeth Rodier
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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