3 eggs, separated
1/2 tsp vinegar
1/4 tsp salt, divided
1/4 tsp vanilla extract
2 cup sugar, divided
1/3 cup cornstarch
1 1/2 cup water
1 tbsp grated lemon peel
6 tbsp fresh lemon juice
2 tbsp butter or margarine
Directions
sweetened whipped cream
In a mixing bowl, combine egg whites, vinegar, vanilla and 1/8 tsp
salt. Beat until soft peaks form. Gradually add 1 cup sugar; continue
beating until stiff peaks form. Cover baking sheet with plain brown
paper. Spoon egg white mixture into eight mounds on paper. Shape into
cups with a spoon. Bake at 300 for 35 minutes. Turn oven off; let
shells dry in oven at least 1 hour with the door closed. Remove
shells from paper. When thoroughly cooled, store in an airtight
container. For custard, combine cornstarch and remaining salt and
sugar. Add water and mix well. Cook and stir until thick and bubbly,
about 2 minutes. Beat egg yolks; add a small amount of hot mixture.
Return to saucepan. Cook and stir 2 minutes longer. Remove from the
heat; blend in lemon peel, juice and butter. Chill. Just before
serving, fill meringue shells with custard and top with whipped
cream. Makes 8 servings.
Origin: Country Woman's magazine, edition #14 Shared by: Sharon
Stevens
Servings: 8 servings
Lemon Custard In Meringue Cups Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit
The History of Recipes
We are able to trace the history of `recipes` far back into history, certainly as far back as ancient Egypt, and quite possibly further than that. In practice though, generally, these early cookbooks were just basic pictorial instructions for preparing meals.
The truth of the matter is, the oldest recipe found, according to historians is a series of clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. As we move into Roman times 25BC a roman called Apicius wrote a number of documents describing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were separated into starters, main course and dessert, a very modern way of dining. He also describes how the ancient chefs made use of a wide range of spices, including a few you will know like basil, fennel and dill. During the next few centuries, the powerful and rich houses competed with each other to serve the most exotic meals, and as a result the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the nineteenth century that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. By the advent of the 20th century, cook books were in high demand, mostly as a result of increased literacy, people having increased spare time and having more money. The revolution that is television gave us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Lemon Custard In Meringue Cups recipe.
