Serving Size : 6
Meringues:
3 Egg Whites
1/4 teaspoon Cream Of Tartar
1/2 cup Sugar
Filling:
1/4 cup Sugar
4 teaspoons Cornstarch
1 cup Orange Juice
1 tablespoon Lemon Juice
1 teaspoon Lemon Peel, Grated
Garnish:
1 tablespoon Powdered Sugar, Optional
Heat oven to 250 deg F. Line cookie sheet with parchment paper. Draw six 4″ circles on paper. In large bowl, beat egg whites and cream of tartar at med speed until soft peaks from. Gradually add 1/2 C sugar, beating at high speed until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue onto circles on paper-lined cookie sheet, building up edges to form 1″ high sides.
Bake at 250 deg F for 1 hr. DO NOT OPEN OVEN. Turn oven off; leave meringues in oven with door closed for 2 hrs. Meanwhile, in med saucepan, combine 1/4 C sugar and cornstarch. Slowly stir in orange juice. Cook over med-low heat, stirring constantly, until mixture thickens. Stir in lemon juice and lemon peel. Cool completely. Store filling in refrigerator. To serve, spoon lemon filling into meringue shells. Sprinkle with powdered sugar. If desired, garnish with mint leaves.
Makes 6 servings.
Calories 140 Fat 0.5 g Carbs 33 g Sodium 28 mg Fiber 0 g.