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Add a photoServings: 8
Ingredients
- 3 x Large eggs, separated
- 1/2 tsp Vinegar
- 1/4 tsp Salt, divided
- 1/4 tsp Vanilla extract
- 2 c. Sugar, divided
- 1/3 c. Cornstarch
- 1 1/2 c. Water
- 1 Tbsp. Grated lemon peel
- 6 Tbsp. Fresh lemon juice
- 2 Tbsp. Butter or possibly margarine
Directions
- Sweetened whipped cream
- In a mixing bowl, combine egg whites, vinegar, vanilla and 1/8 tsp salt.
- Beat till soft peaks form. Gradually add in 1 c. sugar; continue beating till stiff peaks form. Cover baking sheet with plain brown paper. Spoon egg white mix into eight mounds on paper. Shape into c. with a spoon.
- Bake at 300 for 35 min. 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 in water and mix well. Cook and stir till thick and bubbly, about 2 min. Beat egg yolks; add in a small amount of warm mix. Return to saucepan. Cook and stir 2 min 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 8 servings | |
| Calories 269 | |
| Calories from Fat 42 | 16% |
| Total Fat 4.72g | 6% |
| Saturated Fat 2.4g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 121mg | 5% |
| Potassium 43mg | 1% |
| Total Carbs 56.13g | 15% |
| Dietary Fiber 0.2g | 1% |
| Sugars 50.42g | 34% |
| Protein 2.42g | 4% |
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