Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 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