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
Transcribed cooking instructions as a concept can be observed way back into the distant past, certainly as far into history as the early Egyptians, and maybe even further. However, these, early recipes were just simple hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to historians is a series of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Continuing our culinary historical journey, there are a couple of interesting recipe books dating from the 1300s ; one book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the curry that is served today, but instead recipes for the types of food on the menus of the rich and powerful of the time. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from Arab cooking, including spices such as parsley and basil. The introduction of these new foods and spices led to a surge in manuscripts on food, some of which are kept safe in private libraries. Over the succeeding few hundred years, the powerful families of the West competed with each other to lay on the most exotic banquets, and as a consequence, chefs and their recipe collections were greatly in demand. Nevertheless, it was during the 1800s that formal cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes to help cooks of their time. The TV revolution brought us cooking programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Lemon Custard In Meringue Cups recipe.
