Ingredients
MERINGUE:3 large eggs, separated, room temperature1/2 teaspoon white vinegar1/4 teaspoon vanilla extract1/4 teaspoon salt, divided2 cups sugar, dividedCUSTARD:1/3 cup cornstarch1-1/2 cups cold water1 tablespoon grated lemon zest6 tablespoons lemon juice2 tablespoons butterSweetened whipped cream
Preparation
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.
Line baking sheet with parchment. Spoon egg white mixture into 8 mounds on paper. Shape into cups with a spoon.
Bake at 300° for 35 minutes. Turn oven off and leave door closed; let shells dry in oven at least 1 hour. Remove shells from paper. When thoroughly cooled, store in an airtight container.
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. 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. Remove from the heat; gently stir in the lemon juice, zest and butter. Cool to room temperature without stirring. Chill.
Just before serving, fill meringue shells with custard and top with whipped cream.
