Lemon Custard in Meringue Cups

Name: Lemon Custard in Meringue Cups
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps butter; 43 grams cornstarch; 3 eggs, separated; 6 Tbsps lemon juice; 1 Tbsp grated lemon peel; 0 teaspoons salt, divided; 400 grams sugar, divided; 8 servings Sweetened whipped cream; 0 teaspoons vanilla extract; 355 milliliters cold water; 1 teaspoons white vinegar

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Lemon Custard in Meringue Cups might be a recipe you should try. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 280 calories, 2g of protein, and 6g of fat. It works best as a dessert, and is done in around 50 minutes. If you have vanillan extract, water, lemon peel, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Mini Lemon Custard Cups, Chocolaty Lemon Meringue Cups, and Meringue Cups with Strawberries and Meyer Lemon Curd.

Instructions

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.

Ingredients you will need

Egg Whites

Vanilla

Vinegar

Sugar

Salt

Equipment you will use

Bowl

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

Ingredients you will need

Egg Whites

Mounds Bar

Equipment you will use

Baking Paper

Baking Sheet

Bake at 300° for 35 minutes. Turn oven off and leave door closed; let shells dry in oven at least 1 hour.

Ingredients you will need

Pasta Shells

Equipment you will use

Oven

Remove shells from paper. When thoroughly cooled, store in an airtight container.

Ingredients you will need

Pasta Shells

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.

Ingredients you will need

Corn Starch

Custard

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Remove from the heat.

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.

Ingredients you will need

Egg Yolk

Equipment you will use

Frying Pan

Remove from the heat; gently stir in the lemon juice, peel and butter. Cool to room temperature without stirring. Chill.

Ingredients you will need

Lemon Juice

Butter

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

Ingredients you will need

Whipped Cream

Custard

Pasta Shells

Equipment

Ingredients

Servings:

2Tbsps

butter 43grams

cornstarch 3

eggs, separated 6Tbsps

lemon juice 1Tbsp

grated lemon peel 0teaspoons

salt, divided 400grams

sugar, divided 8servings

Sweetened whipped cream 0teaspoons

vanilla extract 355milliliters

cold water 1teaspoons

white vinegar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Custard works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "