Lunch: Meringue Shells with Lemon Curd Recipe

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

Instructions

Place egg whites in a large bowl; let stand at room temperature 30 minutes.
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.
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.
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.
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.
Spoon 1/4 cup curd into each meringue shell. If desired, top with whipped topping and berries.

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