Meringue-Lemon Custard Cups

Course : Custards
Serves: 6 cups
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3 large egg whites -- room temperature
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 teaspoon vinegar
1 cup sugar
---Lemon Custard
1 cup sugar
1 1/2 cups boiling water
1/2 cup cornstarch
3 large egg yolks
1/4 cup lemon juice
1/8 teaspoon salt
2 tablespoons grated lemon rind

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. Lemon Custard 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.


Nutritional Information:

1800 Calories (kcal); 15g Total Fat; (7% calories from fat); 19g Protein; 409g Carbohydrate; 638mg Cholesterol; 735mg Sodium

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