Lemon Meringue Shells
4 egg whites, room temperature
1/4 teaspoon salt
3 tablespoons cold water
1 teaspoon white vinegar, or bottled lemon juice
1 teaspoon vanilla
1 cup sugar
1 tablespoon cornstarch
2 fresh lemons
3 cups non-fat lemon yogurt
1 package (3.4 oz) instant lemon pudding mix
1 lime, optional garnish
Fresh mint leaves, optional garnish
Fresh berries, optional garnish
TIP: All equipment used in beating the meringue must be completely free of oil.
Preheat oven 250 degrees
Draw 6 circles (4 inch diameter) on baking parchment paper; place parchment on flat baking sheet and set aside.
Combine egg whites and salt in an oil free glass or metal mixing bowl. Beat until stiff. Add cold water, vinegar, and vanilla; beat. Combine 1 cup sugar with 1 tablespoon cornstarch. Slowly beat sugar mixture into egg whites, adding sugar one tablespoon at a time. Beat until very stiff.
Divide meringue equally among circles on parchment paper. Using the back of a spoon, fill the circle with meringue and create a hollow center or cup shape. Bake for 1 hour; turn off oven and allow meringue to cool completely inside oven.
Grate the peel or zest from one lemon. Combine lemon zest, yogurt, and pudding mix; beat well. Refrigerate pudding 30 minutes. Spoon chilled pudding into hollow of each baked meringue shell. Thinly slice remaining lemon and the lime; arrange slices, mint leaves, and berries to garnish meringue cups.
Delightful soft lemon custard in a crisp meringue shell creates a wonderfully sweet light summer dessert. Makes 6
For nutrition analysis go to www.UtahDairyCouncil.com