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Dessert
American
8 - 10 servings
30 minutes
3 hours 30 minutes
2 tablespoon cornstarch
½ cup powdered sugar
¼ cup lemon juice (use lemon juice)
¼ cup water
½ teaspoon organic lemon grated rind
3 egg whites
1 tablespoon granulated sugar
2 tablespoon sugar
Preheat oven to 250 degrees, and lightly grease a baking tray or line it with parchment or waxed paper. Set aside.
Place the cornstarch and powdered sugar in a small saucepan. Combine the lemon juice and water and whisk this into the cornstarch-sugar mixture.
Stir in the lemon rind.
Heat to boiling, whisking frequently.
Lower heat to a simmer; cook and whisk until very thick. (This will only take about a minute.) Cool for 15 minutes.
Beat the egg whites at medium speed until they get foamy.
Add the granulated sugar then beat at high speed until the egg whites form stiff peaks.
Add the lemon mixture, and fold until fairly well mixed. (It won't be uniform.)
Drop by rounded tablespoons onto the prepared tray.
Bake for 2 1/2 to 3 hours without opening the oven. Then turn off the oven and leave them in there for at least 15 minutes (maximum 1-2 hours). Cool completely before removing from tray. Store in an airtight container lined with waxed paper.
Place all ingredients in a blender or processor and puree.
Strain through a fine sieve to separate and discard the seeds. Taste to adjust sugar and lemon/lime juice.
Place in a tightly covered container and place in the freezer for 30 minutes.
Take it out and stir, then return it to the freezer for another 30 minutes. This would be an ideal time to serve it, or you should keep it frozen until about 20 minutes before serving, letting it sit at room temperature for this time.
Stir before serving. Serve with Lemon Meringues.
