INDIVIDUAL RASPBERRY LEMON CREAM PIES

By gaster16

Ingredients

• Meringue:
• 3 egg whites
• 1/4 teaspoon cream of tartar
• Dash salt
• 1/8 teaspoon vanilla extract
• 3/4 cup sugar
• Filling:
• 2/3 cup sugar
• 1/4 cup conrstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 8 egg yolks
• 1/2 cup lemon juice
• 2 teaspoons grated lemon peel
• 2 cups raspberries
• Topping:
• 1/2 cup whipping cream
• 2 teaspoons sugar
• 1/4 teaspoons vanilla extract

Preparation

Step 1

Heat oven to 225 degrees. Line 2 baking sheet with parchment paper.

In large bowl beat egg whites, cream of tartar and dash of salt at medium speed until frothy. Gradually increase speed to medium high, beat until soft peaks form. Beat in 1/8 teaspoon vanilla. With mixer running, slowly beat in sugar in steady stream until glossy peaks form (it will take 2-3 minutes.)

Spoon meringue into 8 mounds on baking sheets. With back of spoon, form indentation or filling, spreading each meringue to about 4 inches. Bake 2 hours or until meringues are dry and firm to the touch. Cool on wire rack. Store in airtight container. Meringues can be made up to 3 days ahead.

In large saucepan, whisk together 2/3 cup sugar, cornstarch and 1/4 teaspoon salt. Whisk in milk until smooth. Bring to a full boil over medium-high heat, whisking constantly. Reduce heat to medium, boil and whisk 2 minutes. Remove from heat. While whisking constantly, slowly add egg yolks until blended. Return to heat, bring to a boil. Boil 2 minutes, whisking constantly. (Mixture will be very thick.) Remove from heat, whisk in lemon juice and peel. Pour mixture into medium bowl, place plastic wrap directly on surface to keep skin from forming. Cool to room temperature. Filling can be made up to 1 day ahead. Store in refrigerator.

In medium bowl, beat all topping ingredients at medium-high speed until firm but not stiff peaks form. Spoon filling into meringue shells, sprinkle with raspberries. Spoon topping in center of perries. Serve immediately.