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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Hard
Cuisine: French
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 286
% Daily Value**
Total Fat 6g
Saturated Fat 3g
Unsaturated Fat 1g
Cholesterol 110mg
Sodium 136mg
Total Carbohydrate 56g
Dietary Fiber 0g
Sugars 51g
Protein 3g
Vitamin A  5%Vitamin C  6%
Calcium  2%Iron  2%
Potassium  2%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Lemon Custard in Meringue Cups

Recipe Tags: Meringue Recipes

Date Added: June 11, 2009


1/3 Cup Cornstarch
1 1/2 Cups Water
1/2 Teaspoon Vinegar
6 Tablespoons Fresh Lemon Juice
1 Tablespoon Lemon peel, grated
1/4 Teaspoon Extract Of Vanilla
3 Eggs separated
1/4 Teaspoon Salt divided
2 Tablespoons Butter or margarine
2 Cups Sugar divided
Whipped Cream as desired
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1. In a mixing bowl, combine egg whites, vinegar, vanilla and 1/8 tsp salt.

2. Beat until soft peaks form.

3. Gradually add 1 cup sugar; continue beating until stiff peaks form. Cover baking sheet with plain brown paper.

4. Spoon egg white mixture into eight mounds on paper. Shape into cups with a spoon.

5. Bake at 300 for 35 minutes.

6. Turn oven off; let shells dry in oven at least 1 hour with the door closed. Remove shells from paper.

7. When thoroughly cooled, store in an airtight container.

8. For custard, combine cornstarch and remaining salt and sugar. Add water and mix well.

9. Cook and stir until thick and bubbly, about 2 minutes.

10. Beat egg yolks; add a small amount of hot mixture. Return to saucepan. Cook and stir 2 minutes longer.

11. Remove from the heat; blend in lemon peel, juice and butter. Chill.

12. Just before serving, fill meringue shells with custard and top with whipped cream.

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Dietary Notes:
This recipe is very low-sodium with 136.25mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Butter, Corn, Sulfites, Natural Sweeteners, Fructose Malabsorption, Vinegar, Citric Acid allergies.
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