|3 larges||Eggs whites; room temp|
|¼ teaspoon||Cream of tartar|
|3 larges||Egg yolks|
|1 can||Cool Whip|
|½ cup||Sour cream|
|2 teaspoons||Lemon rind; grated|
|2 tablespoons||Lemon juice|
|1 cup||Strawberries, fresh|
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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