Meringue Nests and Lemon Filling


 1/2 cup egg whites
few grains of salt
3/4 cup sugar
4 drops lemon extract

Add the salt to room temperature egg whites and beat until stiff; add sugar by tablespoons, beating well between each addition.  Last add extract

Place meringue by spoonsful on a cookie sheet lined with two layers of heavy brown paper; shape in the form of nest an bake at 300 degrees until a delicate golden color, 12 to 15 minutes; lower heat to 250 degrees and continue to bake until dry and light brown in color, 30 to 40 minutes.

Remove from paper when slightly cooled.  If they stick, put them back in the oven a few minutes longer. Leave the heat on, but open the over door.  Cool.  
Fill with:
Lemon Filling:

3 egg yolks, slightly beaten
1/4 cup lemon juice
grated rind of 1 lemon
2/3 cup sugar
2 cups whipped cream

To egg yolks, add lemon juice and rind and stir 
Add sugar.
Cook in top of double boiler until thick. Cool.  Fold in whipped cream.
Fill nest at least 2 hours before serving and place uncovered in refrigerator. The recipe also says these may be frozen before or after filling.
 

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