adapted from Sherry Yard's The Secrets of Baking
2/3 cup sugar
2 tbsp finely chopped or grated lemon zest
3 large eggs
4 large egg yolks
3/4 cup fresh lemon juice
4 tbsp unsalted butter or margarine, chilled and cut into 1/2 inch cubes
Prepare an ice bath, using a large bowl to hold the ice. Fill a medium saucepan three-quarters full of water and bring to a simmer over medium heat.
Combine the lemon zest and sugar in a small bowl.
All mixed together and sitting over a double boiler. Immediately begin whisking. Check to see if the sugar is dissolved. Once it is dissolved, add the lemon juice and cook, stirring constantly for about five minutes.After alot of whisking, when the curd reaches a temperature of 160 and it has thickened to the texture of sour cream, remove from the heat and thoroughly whisk in the butter/margarine one piece at a time. Press through a strainer if desired.
My luscious lemon curd is complete! And oh so licious!
Place the egg whites in a squeaky clean bowl. Start beating on medium speed. When the eggs have developed a foam, add the lemon juice and salt. Increase the speed and slowly add the sugar. After all the sugar is incorporated, add the vanilla.
This is what they should look like.
Pipe the meringue onto ungreased, heavy duty aluminum foil.
Bake in a preheated 250 degree oven for about one hour. Turn the oven off and allow the meringues to dry inside for as long as possible or for an hour. Enjoy!