LEMON MERINGUE

(Continuing our Meringue Dessert Escapade)

Another way to use the yolks left over from making the meringue shell is to have a lemon pudding on top.  We tried Betty Crocker’s (1976) Lemon Schaum Torte:

Meringue Shell (I used half of my favorite recipe)
3/4 C. sugar
3 T. cornstarch
1/4 tsp. salt
3/4 C. water
3 egg yolks, slightly beaten
1 T. butter
1 tsp. grated lemon peel
1/3 C. lemon juice
1 C. whipping cream

Mix sugar, cornstarch, and salt in medium saucepan.  Stir in water gradually.  Cook over medium heat, stirring constantly, till mixture thickens & boils.  Boil and stir 1 minute.  Stir at least half the hot mixture gradually into egg yolks.  Blend into hot mixture in pan.  Boil and stir 1 minute.

Remove from heat; stir in butter, lemon peel, and lemon juice.  Cool to room temperature.  Spoon into shell.  Chill at least 12 hours.  Whip the cream and spread on top.

Before the Whipping Cream:

 

We did not like this recipe.  There was a dry gummy taste to it, perhaps from the cornstarch?  And of course, I’ve never grated a lemon without scubbing my hand up, so I vote for avoiding this altogether!  Maybe if we found a different lemon pudding filling, it would be more appealing to us, BUT:  WHO CARES, WHEN YOU CAN HAVE PAVLOVA WITH FRUIT ON TOP??  Here are directions.

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