Ingredients
- Shells:
- 4 egg whites (save egg yolks to make lemon custard filling)
- 1/4 tsp cream of tarter
- 1/4 cup coconut sugar
- 2 cookie sheets covered with parchment paper
- Custard & Whipped Cream
- 4 egg yolks
- 1/4 cup lemon juice
- 1/2 cup coconut sugar, plus a little extra for the whipped cream
- 1/2 tsp lemon zest
- 1 pint of heavy cream (half goes into the filling and the other half is used as topping)
- vanilla
Preparation
Step 1
The How-To
Preheat oven to 250.
Beat egg whites and cream of tarter until they begin to stiffen. Slowly add the sugar. When the egg whites peak, use a large spoon to dollop out cookies onto the parchment paper covered cookie sheets. Use the back of the spoon to create a slight depression in the middle of each cookie. If the cookies are too thin, they will break easily when you try to take them off of the sheet.
Bake at 250 for 1 1/2 hours.
The meringue cookies will store for many weeks in a glass container with a tight lid. I put a drying packet in with the cookies to help keep them crisp.
The How-To
Mix yolks, lemon juice, 1/2 cup of sugar, and lemon rind in a sauce pan. Cook over medium heat, stirring constantly until thickened to a custard-like consistency. Cool well. (I like to put ice water into a larger container and then place the sauce pan into the the cold bath. Rather like a double boiler, except for cooling.)
Beat 1 pint of whipping cream. Add sugar and vanilla to taste.
Mix 1/2 of the whipping cream and the chilled egg yolk mixture together. This completes the lemon filling which will keep well in the refrigerator for several days.
Reserve the remaining whipping cream to top your cupid creations.