Name: Lemon Custard in Meringue Cups
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: MERINGUE: -; 3 large eggs, separated, room temperature -; 1/2 teaspoon white vinegar -; 1/4 teaspoon vanilla extract -; 1/4 teaspoon salt, divided -; 2 cups sugar, divided -; CUSTARD: -; 1/3 cup cornstarch -; 1-1/2 cups cold water -; 1 tablespoon grated lemon zest -; 6 tablespoons lemon juice -; 2 tablespoons butter -; Sweetened whipped cream -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Custard in Meringue Cups

1. MERINGUE: -

2. 3 large eggs, separated, room temperature -

3. 1/2 teaspoon white vinegar -

4. 1/4 teaspoon vanilla extract -

5. 1/4 teaspoon salt, divided -

6. 2 cups sugar, divided -

7. CUSTARD: -

8. 1/3 cup cornstarch -

9. 1-1/2 cups cold water -

10. 1 tablespoon grated lemon zest -

11. 6 tablespoons lemon juice -

12. 2 tablespoons butter -

13. Sweetened whipped cream -

How to cook deliciously - Lemon Custard in Meringue Cups

1. Stage

For meringue, in a large bowl, beat the egg whites, vinegar, vanilla and 1/8 teaspoon salt on medium speed until soft peaks form. Gradually beat in 1 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

2. Stage

Line baking sheet with parchment. Spoon egg white mixture into 8 mounds on paper. Shape into cups with a spoon.

3. Stage

Bake at 300° for 35 minutes. Turn oven off and leave door closed; let shells dry in oven at least 1 hour. Remove shells from paper. When thoroughly cooled, store in an airtight container.

4. Stage

For custard, in a small saucepan, combine the cornstarch and remaining sugar and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

5. Stage

Beat egg yolks. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in the lemon juice, zest and butter. Cool to room temperature without stirring. Chill.

6. Stage

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