|½ teaspoon||Vanilla extract|
|½ teaspoon||Grated lemon rind|
|⅓ cup||Fresh lemon juice|
Cover a baking sheet with parchment paper; secure with masking tape, and set aside.
Beat egg whites (at room temperature) and salt in a bowl at high speed of a mixer until foamy. Gradually add ½ cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Add vanilla, and beat until blended.
Spoon meringue into a pastry bag fitted with a large star tip. Pipe into 60 portions onto prepared baking sheet, forming pointed mounds 1 inch wide and Bake at 200 degrees for 1 hour or until dry. Turn oven off, and let meringues cool in closed oven at least 12 hours. Carefully remove meringues from paper.
Combine ⅔ cup sugar, cornstarch, and lemon rind in a saucepan; stir well.
Gradually add water and lemon juice; stir with a wire whisk until blended.
Bring to a boil over medium heat; cook 1 minute, stirring constantly.
Gradually stir one-fourth of hot lemon mixture into egg yolk; add to remaining lemon mixture, stirring constantly. Cook over medium heat 1 minute or until thickened, stirring constantly.
Pour lemon custard into a bowl; place plastic wrap on surface, and chill.
Yield: 10 servings.
Per serving: 123 Calories; 1g Fat (5% calories from fat); 2g Protein; 29g Carbohydrate; 21mg Cholesterol; 46mg Sodium Serving Ideas : Garnish with currants and edible flowers, if desired.
NOTES : Wait until the last minute to float the tiny meringues in the lemon mixture. You can store baked meringues in an airtight container for up to 2 days. To serve, spoon 2 tablespoons lemon custard onto each of 10 dessert plates, and top each with 6 meringues. Arrange 2 tablespoons raspberries and 2 tablespoons blueberries on each plate.
Recipe by: Cooking Light, April 1995, page 64 Posted to MC-Recipe Digest V1 #413 by igor@... on Jan 28, 1997.
Random recipe of the day