This is so fun and versatile. You can top with fresh fruit, pudding, sorbet, ice cream … This is one of those wonderful finds. Try it today! This recipe is from the Better Homes and Gardens New Cook Book Celebrating the Promise, however there are tons of meringue recipes on the web. You can experiment by adding different flavorings (vanilla, strawberry, almond extract …) and maybe even nuts or dried fruit! I just topped with fresh fruit and whipped cream, delish!
Meringue Ingredients: 2 egg whites, 1/2 tsp vanilla, 1/8 tsp cream of tartar, 1/2 cup sugar.
Filling and Topping Ingredients: Fluffy lemon filling or 1 1/2 cups lemon curd or vanilla/lemon yogurt of pudding. Fresh fruit like strawberries and kiwifruit and/or whipped cream and nuts for topping.
Lemon Curd Ingredients: 1 cup sugar, 2 TBS cornstarch, 3 tsp finely shredded lemon peel, 6 TBS lemon juice, 6 TBS water, 6 beaten egg yokes, 1/2 cup cut up better or margarine.
Directions: Allow egg whites to stand at room temperature for 30 minutes. Line a large baking sheet with parchment paper or foil. Draw six 3- to 4-inch circles 3 inches apart on the paper or foil; set aside.
Preheat oven to 300 degrees F. For meringue, in a medium mixing bowl beat egg whites, vanilla and cream of tartar with electric mixer on medium speed until soft peaks form (tips curl). Add sugar, 1 TBS at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is almost dissolved (about 7 minutes).
Spread meringue over circles on paper, building up sides to form shells. Bake for 35 minutes. Turn off oven; let meringues dry in oven with door closed for 1 hour. Left meringues off paper. Transfer to a wire rack; cool completely.
Meanwhile, make fluffy lemon filling. To serve, spoon lemon filling or whatever you choose, into shells. Arrange fruit on top of filling. Add whipped cream and nuts, if you choose. YUM.
Fluffy Lemon Filling Directions: In a medium bowl stir together one 10-ounce jar purchased lemon curd and 1/2 of an 8-ounce carton frozen whipped topping, thawed.
Lemon Curd Directions: In a saucepan stir together sugar and cornstarch. Stir in lemon peel, lemon juice and water. Cook and stir over medium heat until thickened and bubbly.
Stir half of the lemon mixture into the egg yolks. Return egg mixture to the saucepan. Cook, stirring constantly, over medium heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Add butter; stir until melted. Remove from heat. Cover surface with plastic wrap. Chill 1 hour.
Cooking to Eat Well 