LEMON CUSTARD IN MERINGUE CUPS Recipe

Ingredients

MERIGUE:
3 eggs, separated
1/2 teaspoon white vinegar
1/4 teaspoon vanilla extract
1/4 teaspoon salt, divided
2 cups sugar, divided
CUSTARD:
1/3 cup cornstarch
1-1/2 cups cold water
1 tablespoon grated lemon peel
6 tablespoons lemon juice
2 tablespoons butter
Sweetened whipped cream
Directions:
●For meringue, in a large bowl, beat the egg whites, vinegar, vanilla and 1/8 teaspoon salt on medium speed until soft peaks form. Gradually beat in 1 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
●Line baking sheet with parchment paper. Spoon egg white mixture into eight mounds on paper. Shape into cups with a spoon.
●Bake at 300 degrees for 35 minutes. Turn oven off and leave door closed; let shells dry in oven at least 1 hour.
●Remove shells from paper. When thoroughly cooled, store in an airtight container.
●For custard, in a small saucepan, combine the cornstarch and remaining sugar and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
●Beat egg yolks. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
● Remove from the heat; gently stir in the lemon juice, peel and butter.
●Cool to room temperature without stirring. Chill.
●Just before serving, fill meringue shells with custard and top with whipped cream

270 calories/serving