Lemon Custard In Meringue Cups Recipe

Lemon Custard In Meringue Cups Recipe

Yield: 8 Servings
Recipe by luhu.jp

Ingredients:
3: Eggs, separated
1/2 tsp: Vinegar,
1/4 tsp: Salt, divided
1/4 tsp: Vanilla extract,
2 cup: Sugar, divided
1/3 cup: Cornstarch,
1 1/2 cup: Water,
1 tbsp: Grated lemon peel,
6 tbsp: Fresh lemon juice,
2 tbsp: Butter or margarine,

Directions:

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 Womans magazine, edition #14 Shared by: Sharon
Stevens


Source from luhu.jp