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Meringue Shells with Lemon Cheese Sauce


These meringue shells can be filled with any other filling you desire, also.


Meringue Shells

  • 12 egg whites
  • 2 1/2 cups granulated sugar
  • 2 teaspoons vanilla extract

Lemon Cheese Sauce

  • 12 egg yolks, well beaten
  • 1 cup lemon juice, bottled
  • 4 cups granulated sugar
  • 1 cup butter or margarine


  1. Meringue Shells: Beat egg whites until stiff, gradually adding small amounts of sugar.
  2. Add vanilla extract and mix.
  3. Prepare cookie sheets with brown paper.
  4. Scoop meringue mixture onto sheets in small mounds. Make an indentation with back of spoon for filling.
  5. Bake at 250 degrees F for 45 minutes; turn oven off and let cool for 30 minutes.
  6. Fill with Lemon Cheese Sauce.
  7. Lemon Cheese Sauce: Combine ingredients and cook over hot, not boiling, water in a double boiler. Stir frequently and cook until thick (45 to 60 minutes).

The Meringue Shells keep well in a tightly closed container. If shells become tacky in humid weather, bake for 10 minutes at 150 degrees F to dry them out.


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