Lemon in Individual Meringue Shells

3 egg whites
1/4 tsp cream of tartar
3/4 cup sugar
3/4 cup sugar
3 Tbsp cornstarch
1/4 tsp salt
3/4 cup water
3 egg yolks, slightly beaten
1 Tbsp butter
1 tsp. grated lemon peel
1 cup lemon juice
1 cup whipped cream

Heat oven to 275 F. Beat 3 egg whites and cream of tartar until foamy. Beat in
3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Drop meringue by tablespoonful onto cookie sheets. Shape into bowls, using
spoon. Bake 1 hour. Turn off oven; leave meringues in oven with door closed 1
1/2 hours. Remove from oven. Store in an airtight container until ready to use.
Mix 3/4 cup sugar, cornstarch and salt in saucepan. Gradually stir in water.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute. Stir at least half the hot mixture gradually into egg
yolks. Blend into hot mixture in pan. Boil and stir 1 minute. Remove from heat;
stir in butter, lemon peel and lemon juice. Cool to room temperature. Just
before serving spoon into meringue shells. Top with whipped cream.

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