Lemon Meringue Cream Cups

• 3 egg whites
• 1 pinch salt
• 1 teaspoon lemon juice
• 12 cup sugar
• 3 large eggs
• 12 cup sugar
• 3 tablespoons fresh lemon juice
• 1 12 teaspoons of grated fresh lemon rind
• 12 cup whipping cream, whipped
• fresh berries (to garnish)
• mint (to garnish)

1. For meringue: Place a sheet of parchment paper on a baking sheet and draw six 3 1/2-inch circles on the paper.
2. Turn the paper over and secure to the baking sheet with masking tape.
3. Beat egg whites, salt, and lemon juice at high speed with a mixer until foamy; gradually add sugar 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
4. Spoon meringue into a pastry bag fitted with a large round tip and pipe about 1 tablespoon meringue in center of each circle.
5. Spread evenly to edges of circle using a spoon.
6. Pipe more meringue around edges of the circles to create cups (sides should be about 2 inches high).
7. Bake at 200F degrees for 1 1/2 hours.
8. Turn oven off and leave meringues in oven at least 12 hours to dry; carefully remove meringue cups from paper.
9. Lemon Cream Filling: Beat eggs at medium speed until thick and pale.
10. Add sugar and lemon juice; beat well.
11. Stir in the grated lemon rind.
12. Transfer mixture into a 2-quart saucepan.
13. Cook over medium low heat, stirring constantly, until mixture is thickened and reaches 160F Cool completely, then fold in whipped cream.
14. When ready to serve, spoon the filling into the meringue cups.
15. Garnish with berries and mint.

egg whites, salt, lemon juice, sugar, eggs, sugar, lemon juice, lemon rind, whipping cream, fresh berries, mint

Taken from www.food.com/recipe/lemon-meringue-cream-cups-81745 (may not work)