Serves 6 to 8
6 large egg whites, at room temperature
1 1/2 cups superfine sugar
1 cup egg yolks
1/2 cup sugar
1/2 cup lemon juice
1 teaspoon lemon zest
1 cup heavy whipping cream, whipped
To make the meringue shells:
Beat the egg whites in a mixer bowl until soft peaks form.
Add 1 1/2 cups superfine sugar gradually, beating constantly until stiff and glossy.
(Do not overbeat the meringue or it will break down).
Pipe the meringue into individual nests on a parchment-paper-lined baking sheet or on a parchment-paper-lined baking sheet sprayed with nonstick cooking spray.
Bake at 150ºF to 175ºF degrees for 3 hours.
Leave the oven door open if you are not able to set the oven that low.
(The shells may be baked at 150ºF degrees for as much as 12 hours to be sure the shells are completely dry).
To make the filling:
Combine the egg yolks, 1/2 cup sugar, lemon juice and lemon zest in a double boiler.
Cook until the mixture holds a ribbon for 3 seconds when the whisk is lifted from the mixture, whisking constantly.
Let stand until cool.
Spoon into the meringue nests.
Top with whipped cream.
SERVINGS: 6 - 8