Preparation / Directions:
Combine egg whites, vinegar, vanilla and salt. Beat until frothy. Gradually add sugar, beating until stiff peaks form. Do not under beat. Spoon meringue into 6 equal portions on unglazed brownpaper. Shape meringues into circles about 4 inches in diameter with sides about 1 1/2 inches high. Bake at 300 degrees for 45 minutes. Cool meringues away from drafts.
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.