Lemon custard in meringue cups
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Lemon custard in meringue cups
  Lemon    Custard    Meringue  
Last updated 6/12/2012 1:21:57 AM. Recipe ID 54377. Report a problem with this recipe.
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      Title: Lemon custard in meringue cups
 Categories: Desserts
      Yield: 8 Servings
 
      3    Eggs, separated
    1/2 ts Vinegar
    1/4 ts Salt, divided
    1/4 ts Vanilla extract
      2 c  Sugar, divided
    1/3 c  Cornstarch
  1 1/2 c  Water
      1 tb Grated lemon peel
      6 tb Fresh lemon juice
      2 tb Butter or margarine
 
  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 Woman's magazine, edition #14 Shared 




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Recipe ID 54377 (Apr 03, 2005)

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