Lemon Meringue Soup Recipe
Lemon Meringue Soup has a supreme taste. Lemon Meringue Soup gets its taste from cornstarch mixed with eggs and flavored with lemon juice. Lemon Meringue Soup is inspired by many food chains around the world.
Ingredients
4 tablespoons cornstarch
4 cups water
Peel of 2 lemons (pared with vegetable peeler)
Juice of 2 lemons
3/4 cup sugar
1 tablespoon dry white wine (optional)
2 egg yolks
4 egg whites
Lemon or lime slices
Directions
Blend cornstarch with a small amount of the water.
Combine with rest of water, lemon peel, lemon juice, 1/a cup of the sugar, and wine.
Bring to a boil and cook, stirring, until slightly thickened and clear.
Remove from heat; add a little of the hot mixture to egg yolks and then add yolks to the soup, beating constantly.
Remove peel if desired.
Chill soup thoroughly, covered.
Beat egg whites until stiff; add 1/2 cup sugar, a little at a time.
Beat until whites form stiff, glossy peaks.
Set aside a small amount of the meringue for garnish and whip the cold soup into the remaining meringue.
Combine with rest of water, lemon peel, lemon juice, 1/a cup of the sugar, and wine.
Bring to a boil and cook, stirring, until slightly thickened and clear.
Remove from heat; add a little of the hot mixture to egg yolks and then add yolks to the soup, beating constantly.
Remove peel if desired.
Chill soup thoroughly, covered.
Beat egg whites until stiff; add 1/2 cup sugar, a little at a time.
Beat until whites form stiff, glossy peaks.
Set aside a small amount of the meringue for garnish and whip the cold soup into the remaining meringue.
