Meringues: Meringue Lemon Custard Cups

posted by Mai 07-15-103 9:39 AM

Meringue Lemon Custard Cups

3 egg whites, room temperature
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 teaspoon vinegar
1 cup sugar


Combine egg whites, vanilla, salt and vinegar. Beat until frothy, then slowly add sugar, beating until stiff peaks form. Make sure you do not under beat. Spoon meringue into 6 equal portions on unglazed brown paper. Shape meringues into circles about 4 inches in diameter with sides about 1 1/2 inches high. Bake at 300 for 45 minutes. Cool meringues away from drafts. Serves 6 cups.


Lemon Custard:
1 cup sugar
1 1/2 cup boiling water
1/4 cup plus 1 tablespoon cornstarch
3 egg yolks
1/4 cup lemon juice
1/8 teaspoon salt
2 tablespoon grated lemon rind


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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