filled meringue with lemon cream filling

Categories
Dessert
Yield
8 servings
MeasureIngredient
3 larges Eggs whites; room temp
¼ teaspoon Cream of tartar
½ cup Sugar
3 tablespoons Cornstarch
1⅓ cup Milk
3 larges Egg yolks
1 can Cool Whip
½ teaspoon Vanilla
1 cup Sugar
½ cup Sour cream
2 teaspoons Lemon rind; grated
2 tablespoons Lemon juice
1 cup Strawberries, fresh

MERINGUES

FILLING

TOPPING

MERINGUES

Preheat oven to 150 C (300 F). Cover a baking sheet with parchment paper or aluminium foil. Trace one 9" circle or eight 3" circles; set aside.

In large bowl, beat egg whites with electric mixer until foamy; add cream of tartar and vanilla. Beat on medium speed until soft peaks form.

Gradually add sugar 1 tablespoon at a time beating on high speed until very stiff peaks form (tips should stand straight).

Spread meringue over circle(s), building up sides to form a shell.

Bake 50 minutes for single shell or 35 to 40 minutes for mini shells.

Turn off oven; let meringue(s) dry in oven at least one hour.

LEMON CREAM FILLING

In medium saucepan, combine sugar and cornstarch; stir in milk.

Cook, stirring constantly, over medium heat until bubbly. Reduce heat; cook 2 minutes longer.

In small bowl, lightly beat egg yolks. Gradually add about ½ cup of hot milk mixture to eggs, stirring constantly. Return hot eggs to saucepan; cook until very thick.

Remove from heat. Beat in sour cream, lemon rind and lemon juice.

Chill until thickened, about 2 hours.

Spoon Lemon Filling into meringue shell(s). Garnish with whipped cream and fresh fruit if desired. Chill 2 to 4 hours before serving.

Source: Celebrate Christmas 1993, Blue Flame Kitchen, Canadian Western Natural Gas. Typed by Pat and Jack Busst, Calgary, Alberta, 94-09-09 and posted on the "Gourmet" echo 94-10-17.

Submitted By JACK BUSST On 10-16-94

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