Ingredients:
MERINGUE
3 egg whites
1/4 teaspoon cream of tartar
Dash salt
1/8 teaspoon vanilla extract
3/4 cup sugar
FILLING
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
8 egg yolks
1/2 cup lemon juice
2 teaspoons grated lemon peel
2 cups raspberries
TOPPING
1/2 cup whipping cream
2 teaspoons sugar
1/4 teaspoon vanilla extract
Directions:
1. Heat oven to 225°. Line 2 baking sheets with parchment paper.
2. In large bowl, beat egg whites, cream of tartar and dash salt at medium speed until frothy. Gradually increase speed to medium-high; beat until soft peaks form. Beat in 1/8 teaspoon vanilla. With mixer running, slowly beat in sugar in steady stream until glossy stiff peaks form (it will take 2 to 3 minutes).
3. Spoon meringue into 8 mounds on baking sheets. With back of spoon, form indentation for filling, spreading each meringue to about 4 inches. Bake 2 hours or until meringues are dry and firm to the touch. Cool on wire rack. Store in airtight container. (Meringues can be made up to 3 days ahead. Store in airtight container.)
4. In large saucepan, whisk together 2/3 cups sugar, cornstarch and 1/4 teaspoon salt. Bring to a full boil over medium-high heat, whisking constantly. Reduce heat to medium; boil and whisk 2 minutes.
5. Remove from heat. While whisking constantly, slowly add egg yolks until blended. Return to heat; bring to a boil. Boil 2 minutes, whisking constantly. (Mixture will be very thick.) Remove from heat; whisk in lemon juice and lemon peel. Pour mixture into medium bowl; place plastic wrap directly on surface to keep skin from forming. Cool to room temperature. (Filling can be made up to 1 day ahead. Store in refrigerator.)
6. In medium bowl, beat all topping ingredients at medium-high speed until firm but not stiff peaks form. Spoon filling into meringue shells; sprinkle with raspberries. Spoon topping in center of berries. Serve immediately.
