Ingredients
Lemon Custard
1 cup  Sugar
1/4 cup  Cornstarch
1 tbsp  Cornstarch
1/8 tsp  Salt
1 1/2 cup  Water, boiling
3 ea  Egg yolks
1/4 cup  Lemon juice
2 tbsp  Lemon rind, grated

Meringue Nest
4 lb  Sugar
 Vanilla, to taste
1 qt  Water, hot, 100°F-120°F
5 oz  Meringue Powder

Preparation
Lemon Custard
Combine sugar, cornstarch, and salt in a heavy saucepan andmix well. Stir in boiling water and cook over low heat, stirringconstantly, until thickened. Combine egg yolks, lemon juice, andlemon rind. Beat well. Gradually stir about one-fourth of hotmixture, stirring constantly. Cook custard, stirring constantly, 10minutes or until smooth and thickened. Chill thoroughly.

Meringue Nest
Add meringue powder to 1 quart of hot water and 2 lb sugar.Whip at low speed until powder is dissolved, then whip at highspeed, near the end of soft peak add additional two pounds ofsugar slowly until desired consistency is achieved. Spoonmeringue into equal portions on unglazed brown paper. (Do notuse recycled paper.) Using back of spoon, shape meringue intocircles about 4 inches in diameter, then shape each circle into ashell (sides should be about 1. inches high). Dry out overnightin 200°F oven with door slightly ajar.

Specialty Ingredients
#90072  Vanilla Extract
#90054  Meringue Powder