INGREDIENTS

INSTRUCTIONS

Cover a baking sheet with parchment paper; secure with masking tape, and
set aside.
Beat egg whites (at room temperature) and salt in a bowl at high speed of a
mixer until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time,
beating until stiff peaks form (do not underbeat). Add vanilla, and beat
until blended.
Spoon meringue into a pastry bag fitted with a large star tip. Pipe into 60
portions onto prepared baking sheet, forming pointed mounds 1 inch wide and
Bake at 200 degrees for 1 hour or until dry. Turn oven off, and let
meringues cool in closed oven at least 12 hours. Carefully remove meringues
from paper.
Combine 2/3 cup sugar, cornstarch, and lemon rind in a saucepan; stir well.
Gradually add water and lemon juice; stir with a wire whisk until blended.
Bring to a boil over medium heat; cook 1 minute, stirring constantly.
Gradually stir one-fourth of hot lemon mixture into egg yolk; add to
remaining lemon mixture, stirring constantly. Cook over medium heat 1
minute or until thickened, stirring constantly.
Pour lemon custard into a bowl; place plastic wrap on surface, and chill.
Yield: 10 servings.
Per serving: 123 Calories; 1g Fat (5% calories from fat); 2g Protein; 29g
Carbohydrate; 21mg Cholesterol; 46mg Sodium
Serving Ideas : Garnish with currants and edible flowers, if desired.
NOTES : Wait until the last minute to float the tiny meringues in the lemon
mixture.  You can store baked meringues in an airtight container for up to
2 days. To serve, spoon 2 tablespoons lemon custard onto each of 10 dessert
plates, and top each with 6 meringues. Arrange 2 tablespoons raspberries
and 2 tablespoons blueberries on each plate.
Recipe by: Cooking Light, April 1995, page 64
Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.

A Message from our Provider:

“Jesus: If only you knew . . .”