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Lemon Meringue Kisses
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| LEMON FILLING | |
| 1 tbsp | water |
| 1 1/2 tsp. | cornstarch |
| 2 | egg yolks |
| 1/4 cup | sugar |
| 1/4 | lemon juice |
| 1/4 cup | margarine |
| 1 1/2 tsp. | grated lemon zest |
| MERINGUE KISSES | |
| 2 | egg whites |
| 1/2 tsp. | cream of tartar |
| 1/3 cup | sugar |
| 1/3 cup | icing sugar |
1. Lemon filling: stir water into cornstarch in a small cup until smooth. Set aside.
2. Combine egg yolk and sugar in small heavy saucepan. Add lemon juice and margarine. Heat and stir on medium-low for 1-2 min until margarine is melted.
Stir in cornstarch mixture. Add to lemon mixture. Heat and stir for about 1 min until boiling and slightly thickened. Remove from heat.
3. Meringue kisses: beat egg whites and cream of tartar in medium bowl on medium until soft peaks form.
4. Add sugar 1 tbsp. at a time, beating constantly until stiff peaks form and sugar is dissolved.
5. Fold in icing sugar. Spoon meringue into piping bag fitted with large plain tip. Pipe 1/2 inch high by 1 inch diameter mounds, lifting tip to create pointed end on each, about 2 inches apart onto parchment paper lined cookie sheets. Bake n bottom rack at 225 f oven for about 45 minutes until dry. Turn oven off. Let stand in oven until cooled completely. Spoon lemon filling into separate piping bag fitted with plain medium tip. Pipe abut 2 tsp. filling onto bottom of 1 meringue. Press bottom of second meringue onto filling. Repeat with remaining meringues and filling. Makes about 24. 53 cals each.
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