MeriNgue Shells

By Madelyn Knowles • Photography by Brian W. McDonald

6 egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 1/2 cups sugar
1 teaspoon vanilla

Beat egg whites until foamy. Add salt and cream of tartar, beating until soft peaks form. Add sugar, 1 tablespoon at a time, beating until meringue is very stiff. Add vanilla, mixing well. Cover 2 cookie sheets with parchment paper. Shape meringue into 2-inch semicircles to form shells. Place shells 3 inches apart on cookie sheets. Bake at 250°F for 1 hour. Cool in oven with door closed for 10 minutes. Open oven door and let finish cooking. Carefully remove shells from paper. Fill with lemon curd, ice cream or fruit, or store for up to 1 week.

For lemon curd:
1 cup sugar
Zest and juice of 3 lemons
4 eggs
1 stick melted butter

Combine all ingredients in the top of a double boiler. Bring water to a boil. Reduce heat to low, cooking until thick. Let cool.