MERINGUE
2 Egg whites at room temp.
1/2 ts White vinegar
pn Salt
1/2 c Granulated sugar
LEMON SAUCE
2/3 c Granulated sugar
2 ts Cornstarch
1 ts Grated lemon peel
1/3 c Water
1/3 c Fresh lemon juice
1 Egg, beaten
2 c Cut-up fresh fruit
Garnish: Mint leaves
To make meringue: In bowl, combine egg whites, vinegar, and salt.
Beat until soft peaks form. Add sugar, 1 tbsp (15 ml) at a time;
beat until stiff peaks form.
Line a baking sheet with parchment or brown paper (aluminum foil may
also be used). Draw a circle with an 8-inch diameter. Spoon
egg-white mixture on paper pattern; with a spoon shape mixture into a
circle with sides about 2 inches higher than centre. Or prepare
individual meringues 2 inches in diameter.
Bake single meringue in 250F oven for about 1 1/2 hours or until
slightly coloured. Turn off oven and leave meringue to cool for 2
hours or overnight before removing from oven. Carefully remove from
paper. (Bake individual meringue for 50 to 60 minutes).
To make lemon sauce: In small saucepan, combine sugar, cornstarch,
and lemon peel. Stir in water and lemon juice; cook over medium
heat, stirring constantly until slightly thickened. Carefully stir
one-quarter of hot mixture into beaten egg to prevent egg from
coagulating; return to hot mixture, stirring constantly. Cook and
stir for 4 minutes or until thickened. Cover and refrigerate.
Just before serving, combine cut-up fruit with lemon sauce. Spoon into
meringue shell and serve, garnished with mint leaves.
Preparation 1 hour, Cook 1 1/2 hour. 6 servings 192 Calories per
serving, 2.5 grams protein, 1.1 grams fat, 45.1 grams carbohydrate,
1.0 grams of fibre
My Note: Lemon sauce can be made with two egg yolks if you are
unconcerned about cholesterol. Check the meringue at about 40
minutes – tastes good without the extra drying time for eating the
same day.
Yields
6 Servings