Meringue Shells with Lemon Curd

TOTAL TIME: Prep: 25 min. + chilling Bake: 45 min. + standingYIELD:12 servings

Ingredients

• 6 large egg whites
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1-1/2 cups sugar
• LEMON CURD:
• 1/2 cup sugar
• 2 tablespoons potato starch
• 1 cup water
• 1/2 cup plus 1 tablespoon lemon juice, divided
• 3 large eggs, beaten
• 2 teaspoons grated lemon peel
• Whipped topping and fresh berries, optional

Directions

• 1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
• 2. Preheat oven to 225°. 
• Add vinegar, vanilla, salt and cream of tartar to egg whites
• Beat on medium speed until foamy. 
• Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. 
• Continue beating until stiff glossy peaks form.
• 3. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star tip. 
• Transfer meringue to bag.
•  On a parchment paper-lined baking sheet, pipe meringue into twelve 3-in. round disks, building up the sides with meringue to form shells. 
• Bake 45-50 minutes or until set and dry.
•  Turn off oven (do not open door); leave meringues in oven 1 hour. 
• Remove from oven; cool completely on baking sheet.
• 4. Meanwhile, in a small heavy saucepan, mix sugar and potato starch. 
• Whisk in water and 1/2 cup lemon juice until smooth.
•  Cook and stir over medium-high heat until thickened and bubbly. 
• Reduce heat to low; cook and stir 2 minutes longer.
• 5. Remove from heat.
•  Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes.
•  Remove from heat. Gently stir in lemon peel and remaining lemon juice.
•  Transfer to a small bowl; cool without stirring. 
• Refrigerate, covered, until cold.
• 6. Spoon curd into meringue shells.
•  If desired, top with whipped topping and berries.Yield: 12 servings.