Filled Meringue With Lemon Cream Filling Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
MERINGUES
3 large: Eggs whites, room temp
1/2 t: Vanilla,
1/4 t: Cream of tartar,
1 cup: Sugar,
FILLING
1/2 cup: Sugar,
1/2 cup: Sour cream,
3 T: Cornstarch,
2 t: Lemon rind, grated
1 1/3 cup: Milk,
2 T: Lemon juice,
3 large: Egg yolks,
TOPPING
1 can: Cool Whip,
1 cup: Strawberries, fresh
Directions:
MERINGUES
Preheat oven to 150 C (300 F). Cover a baking sheet with parchment
paper or aluminium foil. Trace one 9" circle or eight 3" circles;
set aside.
In large bowl, beat egg whites with electric mixer until foamy; add
cream of tartar and vanilla. Beat on medium speed until soft peaks
form.
Gradually add sugar 1 tablespoon at a time beating on high speed
until very stiff peaks form (tips should stand straight).
Spread meringue over circle(s), building up sides to form a shell.
Bake 50 minutes for single shell or 35 to 40 minutes for mini shells.
Turn off oven; let meringue(s) dry in oven at least one hour.
LEMON CREAM FILLING
In medium saucepan, combine sugar and cornstarch; stir in milk.
Cook, stirring constantly, over medium heat until bubbly. Reduce
heat; cook 2 minutes longer.
In small bowl, lightly beat egg yolks. Gradually add about 1/2 cup
of hot milk mixture to eggs, stirring constantly. Return hot eggs to
saucepan; cook until very thick.
Remove from heat. Beat in sour cream, lemon rind and lemon juice.
Chill until thickened, about 2 hours.
Spoon Lemon Filling into meringue shell(s). Garnish with whipped
cream and fresh fruit if desired. Chill 2 to 4 hours before serving.
Source: Celebrate Christmas 1993, Blue Flame Kitchen, Canadian Western
Natural Gas. Typed by Pat and Jack Busst, Calgary, Alberta, 94-09-09
and posted on the "Gourmet" echo 94-10-17.
Submitted By JACK BUSST On 10-16-94
Source from luhu.jp
Preheat oven to 150 C (300 F). Cover a baking sheet with parchment
paper or aluminium foil. Trace one 9" circle or eight 3" circles;
set aside.
In large bowl, beat egg whites with electric mixer until foamy; add
cream of tartar and vanilla. Beat on medium speed until soft peaks
form.
Gradually add sugar 1 tablespoon at a time beating on high speed
until very stiff peaks form (tips should stand straight).
Spread meringue over circle(s), building up sides to form a shell.
Bake 50 minutes for single shell or 35 to 40 minutes for mini shells.
Turn off oven; let meringue(s) dry in oven at least one hour.
LEMON CREAM FILLING
In medium saucepan, combine sugar and cornstarch; stir in milk.
Cook, stirring constantly, over medium heat until bubbly. Reduce
heat; cook 2 minutes longer.
In small bowl, lightly beat egg yolks. Gradually add about 1/2 cup
of hot milk mixture to eggs, stirring constantly. Return hot eggs to
saucepan; cook until very thick.
Remove from heat. Beat in sour cream, lemon rind and lemon juice.
Chill until thickened, about 2 hours.
Spoon Lemon Filling into meringue shell(s). Garnish with whipped
cream and fresh fruit if desired. Chill 2 to 4 hours before serving.
Source: Celebrate Christmas 1993, Blue Flame Kitchen, Canadian Western
Natural Gas. Typed by Pat and Jack Busst, Calgary, Alberta, 94-09-09
and posted on the "Gourmet" echo 94-10-17.
Submitted By JACK BUSST On 10-16-94
Source from luhu.jp
Tags
Dessert