Angel Lemon Custard Dessert
Meringue
6 egg whites
½ teaspoon vanilla extract
1½ teaspoons fresh lemon juice
¼ teaspoon salt
2 cups sugar
Custard
6 egg yolks
6 tablespoons lemon juice
1 tablespoon cornstarch
¼ teaspoon salt
2 cups sugar
½ cup canned crushed pineapple, drained
12 ounces light nondairy whipped topping
2 tablespoons powdered sugar
2 tablespoons flaked coconut
Heat oven to 275 degrees. Grease the bottom only of a 9-by-13-inch glass pan.
In a large bowl combine egg whites, vanilla, lemon juice, teaspoon salt and beat until stiff.
Gradually stir in sugar until well combined. Spread egg mixture into prepared pan and bake 1 hour. Open oven door for 1 minute, then, shut off the heat and leave in the oven several hours or overnight.
For the custard: In a sauce pan combine egg yolks, fresh lemon juice, cornstarch, salt and sugar; beat until well combined. Add drained crushed pineapple and cook over medium heat until thick, stirring often.
When cool, fold in whipped topping and powdered sugar; spread oven baked meringue and sprinkle with coconut.
Cover and refrigerate overnight. Serve with a dab of whipped topping and a maraschino cherry.
Serves 12.