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Lemon Meringues: Submitted by: | Date Added: 13 Sep 2011
Listed in: Sweets

6 large egg whites
1 cups granulated sugar divided
2 teaspoons lemon juice
1 teaspoon vanilla extract

1 cups granulated sugar
13 cup potato starch
<sup>1</sup>&frasl;<sub>8</sub> teaspoon salt
2 cups water
6 egg yolks lightly beaten
1 lemon zest of one lemon
cup freshly squeezed lemon juice
3 tablespoons butter or margarine (or teaspoon lemon oil plus <sup>1</sup>&frasl;<sub>8</sub> teaspon orange oil).

Cooking Instructions

1) To prepare meringues: Preheat oven to 200°F. Grease a large baking sheet or line with parchment paper. Beat egg whites with electric mixer on high speed until soft peaks form. Beat in sugar, 2 tablespoons at a time, beating well after each addition. Beat in lemon juice and vanilla extract. Beat until meringue is thick, glossy, and smooth.

2) Using a large spoon, drop 12 to 16 mounds of meringue on prepared baking sheet. Using the back of a teaspoon, shape a deep pocket in each mound, forming nests.

3) Bake for 1 hour or until dry. Do not open oven door. Let meringues sit in warm over for 30 minutes, then remove from oven and let cool completely. (Meringues can be made early in day; cover loosely and let sit at room temperature).

4) To Prepare filling: In large, nonreactive saucepan, combine sugar, potato starch and salt. Gradually stir in water. In a medium bowl, stir together yolks, zest and lemon juice. Slowly stir into mixture in saucepan. Cook over medium heat, stirring constantly with a wire whisk, just until the mixture begins to thicken and bubble. Remove from heat. Stir in butter or citrus oils. Let cool 15 to 20 minutes, stirring every 10 minutes. Press plastic wrap against surface of filling; refrigerate until cold.

5) To assemble: Just before serving, spoon filling into meringue nests, dividing evenly. Garnish with whipped cream and/or fresh strawberries. Makes 12 to 16 servings.

NOTE: For optional garnish:
Whipped cream or whipped topping.

Fresh strawberries.

Potato starch is sold in most stores that carry kosher foods. You can substitute corn starch. Lemon and orange oils are sold in gourmet shops.

Don't try to make this fresh-tasting dessert on a rainy or humid day, however, because the meringue will not set.

Lincoln Journal Star

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