Lemon Meringue Dessert

A light lemon flavored custard on a merinque shell, topped with whipped cream and coconut--very elegant!

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Ingredients:

• 6 egg whites
• 1/2 teaspoon vanilla
• 1 1/2 tsp lemon juice
• Salt
• 2 cups sugar
• Custard:
• 3/4 cup lemon juice
• 12 egg yolks
• 2 Tablespoons cornstarch
• 1/2 tsp salt
• 1 1/2 cups sugar

Method

Add vanilla, lemon juice, & a pinch of salt to egg whites. Beat until stiff. Add sugar & beat again. Grease the bottom only of a 9 x 13" pan. Pour egg mixture into pan. Bake at 275 degrees for at least 2 hours. Shut off oven but leave pan in oven overnight. Custard: Mix together lemon juice, egg yolks, cornstarch, salt, & sugar. Cook over hot water bath until thick. Cool to lukewarm. Cover meringue crust with cooled custard. Whip 1 pint whipping cream with 3 Tablespoons powdered sugar & spread over custard. Sprinkle with moist coconut. Refrgerate overnight.

Notes:

Number of servings: 15

Submitted By: hskrumm1750546
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