Lemon custard in meringue cups

Lemon Custard In Meringue Cups
3 eggs, separated
1/2 teaspoon vinegar
1/4 teaspoon vanilla extract
1/4 teaspoon salt, divided
2 cups sugar, divided
1/3 cup cornstarch
1 1/2 cups water
6 tablespoons lemon juice
2 tablespoons butter or margarine
1 tablespoon grated lemon peel
Sweetened whipped cream
In a mixing bowl, combine egg whites, vinegar, vanilla and 1/8 teaspoon salt. Beat until soft peaks form. Gradually add 1 cup sugar; continue beating until stiff peaks form. Cover baking sheet with plain brown wrapping paper, parchment paper or aluminum foil. Spoon meringue into 8 mounds on paper. Using the back of a spoon, shape into 3 inch cups. Bake at 300 degrees for 35 minutes. Turn oven off and do not open door; let dry in oven for 1 hour. Remove from the oven and cool on baking sheet. When cooled completely, remove meringues from paper and store in an airtight container at room temperature. For custard, combine cornstarch and remaining salt and sugar in a saucepan. Add water; stir until smooth. Cook and stir until thick and bubbly, about 2 minutes. Beat egg yolks; add a small amount of hot mixture. Return all to pan. Cook and stir for 2 minutes longer. Remove from the heat; blend in lemon juice, butter and lemon peel. Chill. Just before serving, fill meringue shells with custard and top with whipped cream.
Note:
You may want to watch the weather before making this dessert. Preparing meringues on a day that is high in humidity may cause them to weep or bend with tiny droplets of water.
Makes 8 servings.

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Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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