Ingredients Jump to Instructions ↓

  1. 3 egg whites -- room temperature extract

  2. 1/2 teaspoon vinegar

  3. 1 cup sugar Lemon Custard

  4. 1 cup sugar

  5. 1 1/2 cups boiling water

  6. 1/4 cup plus 1 Tbsp. cornstarch

  7. 3 egg yolks

  8. 1/4 cup lemon juice

  9. 1/8 teaspoon salt

  10. 2 tablespoons grated lemon rind

Instructions Jump to Ingredients ↑

  1. Preparation : Combine egg whites, vinegar, vanilla and salt. Beat until frothy. Gradually add sugar, beating until stiff peaks form. Do not under beat. Spoon meringue into 6 equal portions on unglazed brownpaper. Shape meringues into circles about 4 inches in diameter with sides about 1 1/2 inches high. Bake at 300 degrees for 45 minutes. Cool meringues away from drafts. Lemon Custard Combine sugar, cornstarch and salt in heavy saucepan; mix well. Stir in boiling water and cook over low heat, stirring constantly, until thickened. Combine egg yolks, lemon juice and rind; beat well. Gradually stir hot mixture into egg yolks. Cook custard until thickened, stirring constantly. Chill. Spoon into meringue cups.


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