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Today is October 24, 2021

Lemon Custard in Meringue Cups

Breads & Desserts


Meringue Cups:
1/8 tsp. salt
1/2 tsp. vinegar
1/4 tsp. vanilla
3 egg whites
1 cup sugar

Lemon Custard:
1 cup sugar
1/8 tsp. salt
5 Tbsp. cornstarch
1 1/2 cups boiling water
3 beaten egg yolks
Juice of 2 lemons
2 Tbsp. grated lemon rind


Add salt, vinegar and vanilla to egg whites, and beat to a stiff foam. Add sugar slowly and beat until very stiff. Place in 6 mounds on a cookie sheet covered with plain, ungreased paper. Scoop out a hole in top of each with a spoon. Bake in slow oven (300 F) for 45 minutes. Remove from paper immediately, cool and fill with Lemon Custard.

Lemon Custard: Mix sugar, salt and cornstarch; slowly add the water and cook until thick, stirring constantly. Add a small amount of the hot mixture to the egg yolks, lemon juice and rind; stir into the remaining hot mixture. Cook in double boiler until thick. Chill well before filling Meringue Cups. Serves 6.


From “The Monticello Hostess”

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