Monday, June 27, 2011


3 egg whites
½ tsp cream of tartar
3 tbsp sugar

¾ cup sugar
Sugar substitute equivalent to ½ cup sugar
3 tbsp cornstarch
1 1/3 cups cold water
3 egg yolks, beaten
¼ cup lemon juice
1 tsp grated lemon peel
Lemon slices for garnish, optional
Mint sprigs for garnish, optional

For Meringue: In a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar; beat on high until stiff peaks form.
Drop the meringue onto the prepared baking sheets. Shape into 4-inch cups with the back of a spoon.

Bake at 225 degrees for 55 minutes. Turn oven off and do not open door; let meringues dry in the oven for 1 to 1 ½ hours.

For Filling: In a saucepan, combine the sugar, sugar substitute, and cornstarch. Gradually stir in the water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in about half of the hot mixture into the egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice and lemon peel. Cool to room temperature without stirring. Cover and refrigerate for at least 1 hour. Just before serving, fill meringue shells with lemon mixture. Garnish with the lemon slices and mint sprigs, if desired.

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