For meringue: 2 large egg whites 1/8 teaspoon cream of tartar 1/2 cup sugar 1 teaspoon corn starch 1/4 teaspoon cider vinegar 1/4 teaspoon vanilla
For dessert: 2 large egg yolks 1 large egg 1/3 cup fresh lemon juice 1/4 cup sugar 2 Tablespoons unsalted butter Finely grated zest of 1/2 lemon
1/2 cup whipping cream 2 teaspoons sugar
For meringue: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
With an electric mixer, beat egg whites for 1 minute. Add cream of tartar and continue to beat until soft peaks form. Gradually add sugar, beating until mixture resembles marshmallow creme. Beat in cornstarch, vinegar and vanilla.
With a large wooden spoon, drop meringue in 4 large mounds on baking sheet. With the back of the spoon, make a depression in center of each mound.
Place meringues in oven and immediately reduce heat to 250 degrees F. Bake for 50 minutes.
Remove baking sheet from oven and let cool on a rack.
For dessert: In top of a double boiler, whisk yolks and egg, lemon juice, sugar, butter and lemon zest. Cook over boiling water, stirring constantly and scraping bottom of pan to prevent eggs from over-cooking. Cook until mixture thickens, about 15 minutes.
Immediately strain pudding into medium bowl, cover with plastic wrap and chill 4 hours.
Whip cream with sugar.
To serve: Place meringue shell on dessert plates and top with 1/4 cup of curd and a dollop of whipping cream.
This is like a lemon meringue pie without the crust!